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A fall twist on a classic family meal.
Prepare your lasagna noodles per the directions on the box. When done drain them and set them aside.
Preheat oven to 375°F.
Dice your squash, onion, and garlic cloves. Combine them into a pan with olive oil and pepper and salt to taste. Saute over medium heat until softened and cooked down. Remove pan from heat.
In a bowl, combine the pumpkin, half-and-half, sage, pepper and salt. Mix thoroughly.
In a 9×13 baking pan, start by spreading a small amount of the pumpkin mixture on the bottom. Then layer with 3 noodles. Add 1/4 of the sauteed squash, onion and garlic. Layer on 1/4 of the ricotta. Then top with more pumpkin mixture. Keep repeating this for 3 layers. Then top with the final 3 noodles and sprinkle the mozzarella and Parmesan on top. Wrap the top with a sheet of foil.
Place into the preheated oven and bake for 35 minutes covered with foil, then bake for another 10 minutes uncovered. Remove it from the oven and allow to cool slightly to avoid making a mess when trying to slice this up into pieces.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!