Pumpkin Lovers Lasagna

Photo: Pumpkin Lovers Lasagna

TOTAL TIME: 1 hr 50 min
Prep: 30 min
Inactive Prep: 20 min
Cook: 1 hr
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • Kosher salt
  • 1 head escarole, coarsely chopped
  • 1 head garlic, cloves separated but not peeled
  • 6 tablespoons butter
  • 10 to 12 fresh sage leaves, torn
  • 1 pound butternut squash, peeled and cut into bite-size pieces
  • Freshly ground pepper
  • 1 1/2 cups chicken stock
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • Freshly grated nutmeg
  • Two 15-ounce cans pure pumpkin puree
  • 3 eggs
  • 2 cups fresh ricotta
  • 2 cups freshly grated Parmigiano-Reggiano
  • 1 box no-boil flat lasagna
  • 12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded
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Directions

Preheat the oven to 375 degrees F.

Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.

Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.

Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.

Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).

Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.

In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.

Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.

Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina.

Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.

Cook's Note: The lasagna can be wrapped tightly and refrigerated or frozen for a make-ahead meal. Reheat, covered, until hot, 45 minutes to 1 hour, then uncover and bake for 10 to 15 minutes more.

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Newest Ratings and Reviews

Read all 7 reviews

  • on December 26, 2012

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    This is an awesome and unique lasagna. It is a little time consuming, and yes make sure you season every layer. You feel like you are over seasoning it but you are not. I actually make extra of the butternut squash sage mixture so I can snack on some of it, because it is soooo good. I get rave reviews every time I make it.

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  • on October 26, 2012

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    I am guaranteed to screw-up lasagna recipes. Always. I don't know if it's me or the recipes that are doomed for failure 9/10 times. But this one... not the case! This is the BEST lasagna I have ever tasted or made! Perfect consistency, not at all runny or soupy when you cut a slice out. Yes, you can actually cut a perfect slice out without loosing all the layers or having the rest cave-in, just like Rachael did during the show. The sage and butternut squash are a great combination but what makes it is the garlic sauce with the pumpkin. Who knew? Garlic and pumpkin. Delish! My only substitution was spinach for escarole. Still great. It just looks and tastes like autumn on a plate with all the beautiful colors. Thanks so much, Rachael!

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  • on February 29, 2012

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    WOW WOW WOW. I just made this tonight, and it was absolutely AWESOME. I highly recommend this recipe!

    people found this review Helpful.
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