When I came across this recipe two days ago, I just knew I had to make it! So what it’s not Fall, why wait? Canned pumpkin is available year round and is nutritious and delicious anytime; besides, I had a can in my pantry that needed to be used. ‘Nuff said. This Pumpkin Ricotta Lasagna includes such goodness as organic pumpkin, ricotta, crisped sage, roasted garlic, extra virgin olive oil, grated parmesan cheese, and seasonings.
This was baked in my toaster oven, which came out great!
Dry Pan-Roasted Garlic on Stovetop
If you don’t have the time to roast the garlic in an oven, here’s a quicker and less messy way of dry roasting them that works well. The garlic doesn’t get quite as caramelized or buttery soft, but this will do in a pinch.
- Leaving the skin on the cloves, place cloves in dry skillet over medium heat.
- Dry roast them for about 7 to 8 minutes, turning them over with tongs or shaking the pan, until they are golden brown with dark brown spots on the skins.
- Transfer to a plate or cutting board to cool for 5 minutes, then remove the skins from cloves.
The original recipe called for jumbo shells which my grocer didn’t have, but I found these imported Italian organic whole wheat “no boil” lasagna sheets that turned out exceptionally well!
Never even knew there was such a thing as semolina pasta that doesn’t need to be boiled. I was sold immediately. Talk about convenient and time saving.
Crispy Sage made in a Toaster Oven
Here’s a method I devised for crisping the sage in a toaster oven, which I’m pleased to say worked very well! It’s much easier, faster, and less messy than frying them, and you only need to use cooking oil spray.
- Line a small baking pan with parchment paper, and place sage leaves on top in a single layer.
- Lightly spray sage leaves with cooking oil.
- Preheat toaster oven to 200ºF. Bake for 5 to 6 minutes, checking halfway through for crispness.
- Let cool for a few minutes before handling. Once cool, they should crumble easily. If not, place back in toaster oven for a couple more minutes, but watch carefully to make sure they don’t burn.
Even though this recipe can easily amount to 4 smaller servings, hubby and I polished the whole thing off in one night, which was very easy to do. 😋
The following recipe has been altered as follows: lasagna has been substituted for pasta shells, additional seasonings have been used, quantities have been modified, marinara sauce has been eliminated, and procedural changes have been made. See original recipe here.
Break the "rules" once in a while, and enjoy this pumpkin lasagna year round! It is delicious, nutritious, and satisfying for lunch or dinner.
- 4 ounces (8) Delallo no-boil lasagna sheets
- 1 can organic pumpkin*
- 1 1/4 cups part-skim ricotta cheese
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 1/2 cup grated parmesan cheese
- 8 cloves roasted garlic, minced (see alternative method above)
- 1 egg, whisked or beaten
- 1 tablespoon crisped crumbled sage, plus extra for garnish (see method above)
- sea salt
- black pepper
- Additional seasonings: rosemary, coriander (optional)
Preheat oven or toaster oven to 350ºF.
Combine pumpkin, ricotta, olive oil, 1/4 cup parmesan cheese, roasted garlic, egg, sage, sea salt, black pepper, and any additional seasonings in a bowl. Mix well.
Place some olive oil in the bottom of a small baking dish and coat evenly. Then add a small amount of pumpkin mixture and spread evenly.
Alternate 2 lasagna sheets with pumpkin mixture until the top layer contains pumpkin mixture. Drizzle a little olive oil on top layer, and sprinkle with remaining parmesan and some crumbled sage.
Cover dish with parchment paper, and bake for 30 minutes.
After 30 minutes, remove parchment paper and set oven to broil. Broil for 3-5 minutes or until cheese is golden brown.
*Butternut squash can be used instead of pumpkin.