Ingredients

The following ingredients have 9 Servings
  • 1 lb. (500 g) whole milk ricotta cheese
  • 1 Tbs. julienned fresh sage
  • 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
  • 1/2 tsp. minced garlic
  • Kosher salt and freshly ground pepper, to taste
  • 2 yellow summer squash, cut into rounds 1/4 inch (6 mm) thick
  • 2 zucchini, cut into rounds 1/4 inch (6 mm) thick
  • 2 Tbs. olive oil
  • 1 large yellow onion, thinly sliced
  • 1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
  • 12 sheets dried ruffle-edged lasagna noodles, cooked until al<br>   dente
  • 1 lb. (500 g) Italian fontina cheese, shredded

Instruction

  • Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.
  • In a bowl, stir together the ricotta, sage, 3 Tbs. of the parsley and the garlic, and season with salt and pepper. Set aside.
  • In a large bowl, toss the yellow squash and zucchini with 1 Tbs. of the olive oil, and season with salt and pepper. Arrange in a single layer on the prepared baking sheet. Transfer to the oven and roast until tender and lightly browned, about 15 minutes.
  • Meanwhile, in an oval Dutch oven over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Transfer to a bowl and add the yellow squash and zucchini. Reduce the oven temperature to 400°F (200°C).
  • Spread 1/2 cup (4 oz./125 g) pasta sauce in an even layer on the bottom of the Dutch oven. Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup (4 oz./125 g) ricotta mixture on the noodles and scatter 1 cup (5 oz./155 g) vegetable mixture on top. Spread 1/2 cup (4 oz./125 g) pasta sauce over the vegetables and sprinkle 1 cup (4 oz./125 g) fontina on top. Layer the noodles, ricotta, vegetables, sauce and fontina 3 more times, omitting the sauce and fontina on the last layer. Top with the remaining noodles, sauce and fontina.
  • Transfer to the oven and bake until the sauce is bubbly and the cheese is melted and browned, 45 to 50 minutes. Sprinkle the remaining 1 Tbs. parsley on top. Let the lasagna rest for 15 minutes before serving. Serves 8 to 10.
  • Williams-Sonoma Kitchen