If you’re looking for a lasagna with a twist, we highly recommend this Autum-inspired, vegetarian version. We used pumpkin and roasted garlic to infuse the ricotta with a colourful distinctness, and then we layered in onions and Swiss chard to give the lasagna some body, a ton of nutrients, and most importantly, quite a bit of seasonal flavour! Lastly, we topped everything off with some Havarti that my wife’s grandfather gave us a while back that was sitting in reserve in our freezer.
Don’t limit yourself though to our exact vegetable and cheese choice! This would also go well with spinach, sauteed kale, Shaved Brussels Sprouts, roasted kohlrabi slices, sauteed shoshito peppers, artichoke hearts, or leeks. We also think that crumbled goat cheese or feta would stand in well for the havarti! Have fun with it, and get creative!
Time: 90 Minutes (but you can make ahead of time and heat later)
Ingredients:
- Lasagna Pasta (we used about 9 pieces)
- Pumpkin (We used about 1/4 of a Long Island Cheese Pumpkin)…You can also use a can if you haven’t got a fresh pumpkin
- 15-16 oz of Ricotta Cheese (We used part skim ricotta)
- 1 Head of Garlic
- 2 Onions
- Swiss Chard
- Some sort of good melting cheese (We used Havarti)
- Black Pepper and any other spices/herbs you like (sage or chipotle powder would likely be good)
Method:
- If using fresh pumpkin, cut it into cubes, and boil it. For illustrations on how to cut your pumpkin, check out this past recipe with fresh pumpkin. If using canned pumpkin, skip this.
- Preheat your oven to 350 degrees F.
- Cut the very top off your garlic head, and wrap the garlic in foil. Toss it in the oven for about a half hour to roast. Then, remove from the oven, carefully unwrap, and let cool for a few minutes.
- When your pumpkin is soft enough to be pierced with a fork, drain, and put it into the bowl of your stand mixer, and let it cool for a few minutes. (If using canned pumpkin, scoop it directly into your stand mixer bowl)
- While your pumpkin and garlic are sitting, cut your onions into rounds or slices, and cut your Swiss chard into ribbons. Then, sautee until everything softens, and set aside.
- Begin to boil your lasagna pasta.
- When the pumpkin and garlic have cooled a bit, pluck or squeeze your garlic cloves into the bowl of your stand mixer with the pumpkin, and then add your ricotta cheese. Combine using the whisk attachment until everything is fully mixed and fluffy. Add in some black pepper here if desired.
- Give your lasagna pan a quick olive oil spray.
- When your lasagna pasta is ready, drain, and place a layer of the pasta in the pan to cover the bottom.
- Spread about half of your pumpkin ricotta on the bottom pasta layer, and then add half of your sauteed chard and onions on top of that.
- Put down another layer of pasta, ricotta, and onions/chard atop.
- Finally, add one more layer of pasta.
- Grate or crumble your Havarti cheese on top of the final layer.
- Cover everything with foil, and bake for 30-40 minutes until the cheese melts, and everything is nice and hot.
- Plate, devour and enjoy!
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