Pumpkin Lasagna with Fried Sage Recipe on Food52
"Like most lasagnas, this recipe doesn’t come together immediately, but the required steps are easy, and it’s the perfect rustic comfort dish to make in the fall...."
INGREDIENTS
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For the pumpkin sauce:<\/em>
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1 small (2 lb) sugar pumpkin
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1 tablespoon extra-virgin olive oil, plus more for drizzling
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1 pinch of Diamond crystal kosher salt, plus more to taste
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freshly ground black pepper
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1 small yellow onion roughly chopped (1 cup)
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1 large carrot, roughly chopped (½ cup)
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1 large celery stock, roughly chopped (½ cup)
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2 garlic cloves, smashed
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1 sprig fresh sage
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1 cup vegetable broth
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1/2 whole milk ricotta
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1 tablespoon apple cider vinegar
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1 teaspoon ground nutmeg
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To assemble:<\/em>
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1 package ruffled lasagna sheets (16 ounces, I used Barilla)
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2 cups whole milk ricotta
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2 cups baby spinach leaves
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1/2 teaspoon kosher salt
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1 cup grated Parmesan cheese (4 oz)
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1 cup grated low moisture mozzarella (4 oz)
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5-6 slices fresh mozzarella, torn into pieces
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1 tablespoon salted butter
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6-8 sage leaves
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