shared by followers | following

Pumpkin Lasagna with Fontina

  • 45 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

1 lb. (500 g) whole milk ricotta cheese
1 Tbs. julienned fresh sage
¼ cup (⅓ oz./10 g) chopped fresh flat-leaf parsley
½ tsp. minced garlic
Kosher salt and freshly ground pepper, to taste
2 yellow summer squash, cut into rounds ¼ inch (6 mm) thick
2 zucchini, cut into rounds ¼ inch (6 mm) thick
2 Tbs. olive oil
1 large yellow onion, thinly sliced
1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
1 lb. (500 g) Italian fontina cheese, shredded

Nutrition Facts

Show Hide

More recipes by Jerrie G.

views icon 140 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In