Pumpkin & Mozarella Lasagne

This vegetarian lasagne replaces the usual meat ragu and bechamel with layers of mashed pumpkin seasoned with fried onion, garlic, and fresh sage. Mozzarella and Parmesan melt between the layers, and a sour cream and chive topping browns into a tangy, golden crust.

The pumpkin needs to be well-drained after cooking. Watery pumpkin makes soggy lasagne. Mash it smooth and mix with the browned onion and garlic so the filling is thick enough to hold its own between the pasta sheets.

Sage is the herb that makes this work. Its earthy, slightly peppery flavor is a classic match for pumpkin and cuts through the richness of all that melted cheese.

Kitchen Tips

• Use instant (no-boil) lasagne sheets. They absorb moisture from the pumpkin as they bake and cook to the right texture without pre-boiling.
• Drain the cooked pumpkin very well before mashing. Press it in a sieve or colander to squeeze out excess water.
• Let the lasagne rest for 10 minutes after baking before cutting. The layers set up and hold together better.

Variations

• Use butternut squash instead of pumpkin for a sweeter, more available alternative.
• Add a layer of wilted spinach between the pumpkin and cheese for extra greens.
• Swap the sour cream topping for a classic bechamel sauce for a more traditional finish.