Skillet pumpkin ricotta lasagna
My skillet pumpkin ricotta lasagna is made with layers of lasagna, roasted pumpkin, and a mixture of fresh ricotta, mozzarella, and parmesan cheese.
Servings: 8 servings
Equipment
- 12-inch skillet
Ingredients
- 8 sheets of lasagna
- 16 ounces roasted pumpkin (or 1 15-oz can of pumpkin puree)
- 1/2 cup heavy cream
- 1/4 tsp nutmeg
- 1/4 tsp ground cinnamon
- 1 cup basil leaves, roughly chopped
- 2 large eggs
- 3 cups fresh ricotta cheese
- 2 cups mozzarella cheese
- 1 cup Parmesan cheese
- 1/4 cup olive oil
- 20 slices of kabocha squash, skin removed, cut into ⅛ inch thickness
- salt and freshly ground pepper for seasoning
- 1/4 cup sage leaves, fried
Instructions
- In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg and cinnamon. Season with salt and pepper. Set aside.
- In another large bowl, mix the ricotta with the eggs, basil, 1 cup of mozzarella, and half a tablespoon of salt and ⅛ teaspoon of pepper. Set aside.
- Toss the pumpkin slices with 2 tablespoons of olive oil in a bowl. Set aside.
- Preheat the oven to 400°.
- In a large pot of boiling salted water, cook the lasagna sheets according to packaging’s instruction. Drain well and transfer the lasagna to a baking sheet.
- To assemble, in a 12 inch nonstick skillet, layer 4 lasagna sheets on the bottom, overlapping them slightly. Spread half of the pumpkin mixture over the lasagna in an even layer. Top with half of the ricotta mixture.
- Repeat the layering with lasagna sheets, pumpkin, and finish with the ricotta mixture.
- Sprinkle the Parmesan and remaining mozzarella over the ricotta layer.
- Finish the layers with sliced pumpkin. Brush the pumpkin slices with extra olive oil.
- Cover the lasagna with foil and bake for about 25 minutes, until heated through and slightly firm.
- Remove the foil and bake for another 35 minutes or the pumpkin slices are caramelized.
- Remove from the oven and let stand for 10 minutes.
- While the lasagna is cooling down, prepare the fried sage.
- In a small skillet, add olive oil over medium heat.
- Add sage leaves and cook for 2 minutes until crisp.
- Serve the lasagna with fried sage leaves and extra cheese if desired.
Notes
If you don't have a 12-inch, oven safe skillet, you can use a baking tray with size 11x9 inches
Red kuri squash or butternut squash would be a good substitute for kabocha squash.
I used a very sharp knife to cut the squash to about ⅛ inch slices. You can also use a mandolin to cut the squash slices. Microwaving the squash for 5-7 minutes softens the skin and makes it easier to cut.
For leftover lasagna, cut them into desired portions, place them in freezer safe containers, and freeze for up to a month. When ready to reheat, thaw it out and microwave until warm, about 2 minutes