PUMPKIN & SAGE LASAGNA W/ FONTINA

Pumpkin & Sage Lasagna w/ Fontina image

Number Of Ingredients 18

14 ounces Pumpkin puree
2 cups Whole Milk
2 teaspoons Dried Oregano
2 teaspoons Dried Basil
1/4 teaspoon Nutmeg
1/4 teaspoon Crushed Red Pepper Flakes
A/R Kosher Salt & Pepper
16 ounces Whole-Milk Ricotta Cheese
2 cloves Grated Garlic
1 tablespoon Chopped Fresh Sage
8 Sage Leaves
2 tablespoons Chopped Fresh Parsley
12 ounces No-Boil Lasagna Noodles
12 ounces Roasted Red Peppers, Jar, Drained & Chopped
3 cups Shredded Fontina Cheese
1 cup Grated Parmesan Cheese
16 pieces Thin-Sliced Pepperoni
2 teaspoons Extra-Virgin Olive Oil

Steps:

Heat Oven to 375-degF. Grease a 9 by 13-inch baking dish.
In medium bowl, whisk together pumpkin, milk, oregano, basil, nutmeg, red pepper flakes, and a pinch each of salt and pepper.
In a separate medium bowl, combine the ricotta, garlic, chopped sage and parsley, and season with salt and pepper.
Spread a quarter of the pumpkin sauce (bout 1 cup) in the bottom of the prepared baking dish. Add 3 or 4 lasagna sheets, breaking them as needed to fit. It is OK if the sheets do not fully cover the sauce.
Layer on half the ricotta mixture, half the red peppers, then 1 cup of fontina. Add another cup of the pumpkin sauce and place 3 or 4 lasagna noodles on top.
Layer on the remaining ricotta mixture and the red peppers, 1 cup fontina and another cup of the pumpkin sauce. Add the remaining lasagna noodles and the remaining pumpkin sauce.
Sprinkle the remaining fontina on top, followed by the Parmesan cheese. Top with the pepperoni if desired.
In a small bowl, toss the whole sage leaves in the 2 teaspoons olive oil. Arrange on top of the lasagna.
Cover the lasagna with foil and bake for 45 minutes. Increase the heat to 425 degF, remove the foil, and bake until the cheese is bubbling, about 10 minutes more. Let the lasagna stand for 10 minutes before serving. Store refrigerated in an airtight container for up to 3 days.