I got a bumper crop of winter squash from my garden this year, and have been searching for ways to use it. This lasagna turned out great. I did use some shortcuts: I used pre-made tomato sauce and I only used ricotta and mozarella cheese. The squash from my garden had such a hard shell that I couldn't peel it and cube it up before cooking it, so I had to roast large chunks of it first, then scrape it out of the shell and add it to the onions and sage. If I had a more tender squash like a butternut or acorn, it would have worked the way you wrote it. I also added spicy Italian sausage to the pumpkin filling, but it would be fine without. Thanks for a good main-dish pumpkin recipe for me to use.
An excellent vegetarian lasagna!! Pumpkin and tomatoes go sooo well together! I made this for a family gathering, it makes a LOT, so I did manage to have a bit leftover, which I can assure you, is even better for the keeping, lol! I used the freeze-ahead tip and made the pumpkin filling a week ahead and froze it, I used the make-ahead tip and prepared the cheese mixture the day before. I also gave this about a half-hour relaxation time before serving. The flavours are rich and complex, a subtle sweetness which is so pleasing, the texture is firm and yet melting, all in all, a decadent pleasure. This could easily be scaled down, I will almost certainly do that another time as I am not so often feeding the five thousand! But we loved it, another dish to make me appear the accomplished hostess, lol! I might add that the pumpkin filling all by itself itself makes a wonderful veggie, I was cheerfully eating pieces when I made it! I wondered whether to mash it smooth before using it, but in the end, spread it on in a more chunky fashion, which worked very well. PS I might add that I thought a creamy blue cheese might also add a piquant touch to the cheese mixture, and may try that another time. I am a great lover of blue cheese! Thank you FT, totally yum! Made for our January VIP, FT, Veg*n Swap#18