Description
A cosy, elegant twist on classic lasagna featuring layers of tender pasta, creamy roasted pumpkin sauce, mozzarella, and Parmesan, finished with creamy burrata, crispy sage, toasted pecans, and a drizzle of hot honey.
Ingredients
For the Pumpkin Sauce
4 cups pumpkin or butternut squash, peeled and cubed (560 g)
2 tbsp olive oil (30 ml)
3 cloves garlic, minced (9 g)
1 tsp salt (6 g)
1/2 tsp black pepper (1 g)
1/2 tsp ground nutmeg (1 g)
1/2 tsp dried thyme (1 g)
1/2 cup vegetable broth (120 ml)
1/2 cup heavy cream (120 ml)
For the Lasagna
12 lasagna sheets (250 g)
2 cups shredded mozzarella (200 g)
1 cup grated Parmesan cheese (100 g)
8 oz burrata cheese (225 g)
For the Crispy Sage
20 fresh sage leaves (15 g)
2 tbsp olive oil (30 ml)
1/4 tsp salt (1 g)
For the Pecans & Hot Honey
1/2 cup pecans, roughly chopped (55 g)
1/4 cup hot honey (85 g)
1 tbsp fresh sage, finely chopped (2 g)
For Assembly
1 tbsp olive oil (15 ml)
1/4 tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 400°F (200°C). Place the cubed pumpkin or butternut squash on a baking sheet and toss with olive oil, minced garlic, salt, black pepper, nutmeg, and dried thyme. Spread into an even layer and roast for 25–30 minutes, or until very tender and lightly caramelised around the edges.
2. Transfer the roasted pumpkin to a blender or food processor. Add the vegetable broth and heavy cream, then blend until completely smooth and creamy. Taste and adjust the seasoning if needed. The sauce should be thick enough to spread easily between the lasagna layers.
3. Cook the lasagna sheets according to the package directions until just tender. Drain well and lay the sheets flat so they do not stick together.
4. Reduce the oven temperature to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil. Spread a thin layer of pumpkin sauce over the bottom, then arrange a layer of lasagna sheets over the sauce.
5. Spread more pumpkin sauce over the pasta, followed by mozzarella and Parmesan. Continue layering the lasagna sheets, pumpkin sauce, mozzarella, and Parmesan until the ingredients are used, finishing with pumpkin sauce and the remaining cheeses on top.
6. Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the lasagna is bubbling and lightly golden around the edges.
7. While the lasagna bakes, heat the olive oil in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes, turning once, until crisp. Transfer the sage to a paper towel and season lightly with salt.
8. Using the same skillet, add the chopped pecans and toast for 2–3 minutes, stirring occasionally, until fragrant. Remove from the heat and set aside.
9. Remove the lasagna from the oven and let it rest for 10–15 minutes before serving.
10. Tear the burrata over the top of the warm lasagna, then scatter with the crispy sage and toasted pecans.
11. Drizzle with hot honey and finish with freshly chopped sage and black pepper.
12. Serve warm with the burrata, crispy sage, toasted pecans, and hot honey freshly added.
Notes
Roast the pumpkin until completely tender before blending so the sauce becomes smooth and creamy. Add the vegetable broth gradually if needed to achieve a thick but easy-to-spread sauce consistency. Do not overcook the lasagna sheets because they will continue cooking in the oven. Baking under foil first helps the lasagna heat through before the uncovered baking time creates a lightly golden top. Allow the lasagna to rest for 10–15 minutes before serving so the layers can settle. Tear the burrata over the warm lasagna just before serving so it stays creamy and fresh. Add the crispy sage and toasted pecans after baking so they retain their texture. Butternut squash can be used instead of pumpkin in the same quantity. The roasted pumpkin sauce can be prepared ahead and refrigerated until ready to assemble. The lasagna can be assembled ahead of time and kept covered until ready to bake. Fresh mozzarella can be used instead of burrata and added after baking. To keep the sage crispy, fry it in moderately hot olive oil and transfer it to paper towel before serving. The pecans can be toasted ahead and stored in an airtight container once completely cool. Serve with a simple green salad or lightly dressed seasonal vegetables. Add extra Parmesan, fresh sage, or another drizzle of hot honey at the table if desired.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian