Recipe type: Main Dish, Pasta
Serves: 8 to 10
Having long admired a traditional Italian dish of pumpkin-filled ravioli with sage butter, we wanted to use that marvelous combination in a pasta dish better suited to making ahead for a crowd. With earthy mushrooms, fresh sage, and salty ricotta salata to temper the sweetness of the pumpkin filling, this lasagna is unusual, lighter than most, and completely satisfying. The assembly is easy. We layer on good quality dried lasagna noodles right out of the box and eliminate the tedious, messy boiling of the noodles. The mushy no-boil type of noodle is not necessary and, in fact, not nearly as good as regular noodles
- 4 cups chopped onions
- 1 tablespoon olive oil
- 6 cups chopped portabellos or other mushrooms
- ¼ cup chopped fresh sage leaves
- 1 teaspoon salt
- 1 cup marsala, vegetable stock or a combination
- 2 eggs, lightly beaten
- 3½ cups canned pumpkin (29-ounce can)*
- 3 cups ricotta cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¾ pound uncooked lasagna noodles
- 1½ cups crumbled ricotta salata
- ½ cup grated pecorino romano cheese
- Or use puréed cooked or frozen butternut squash. Two butternut squash will yield about 3½ cups puréed squash.
- In a large pot, sauté the onions in the oil for 5 minutes.
- Add the mushrooms and sauté for another 5 minutes, until the mushrooms are somewhat wilted.
- Add the sage, ½ teaspoon of the salt, and the Marsala or stock and simmer on low heat for 5 minutes. Set aside.
- In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg, and the remaining ½ teaspoon of salt. Set aside.
- Preheat the oven to 375°. Lightly oil a 9 x 13-inch baking dish.
- Dip out about ½ cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish.
- Cover the bottom with a layer of lasagna noodles arranged close together.
- Evenly spread on half of the pumpkin mixture.
- Spoon on about a third of the sautéed mushrooms and sprinkle with ½ cup of ricotta salata.
- Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and ½ cup of ricotta salata.
- Finish with a layer of noodles thoroughly moistened by the last third of the sautéed mushrooms.
- Evenly sprinkle on ½ cup of ricotta salata and top with the grated Pecorino.
- Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned.
- Remove from the oven and let stand for about 10 minutes before serving.