It started with pumkin spice lattes, and now the pumkin culinary craze knows no bounds. So let's add to it with this amazing recipe for Pumkin & Primitivo Lasagna courtesy ofNYMetroParents. The origninal recipe doesn't call for wine in the preparation, but that's what I'm here for. I love the sounds of this recipe, and the fall spices of the dish should pair beautifully with the spicy clove, vanilla and cinammon notes in our Collier Falls Primitivo. Enjoy!
1 medium butternut squash
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon dried ground ginger
3 tablespoons light brown sugar
1 tablespoon maple syrup
1 tablespoon Collier Falls Primitivo
10 no-boil lasagna noodles
1 (15 ounce) container ricotta cheese
8 ounces fresh mozzarella, chopped into ½- to 1-inch pieces
½ cup finely shredded Parmesan cheese
Toasted pine nuts for topping (optional)
1. Preheat oven to 400° F.
2. Place the butternut squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort.
3. Cut into quarters, place in a baking dish or large cast iron skillet, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh.
4. Cut chunks about ½- to 1-inch in size. Set aside.
5. Reduce the oven heat to 350° F.
6. In a small bowl, mix together the pumpkin and the next 8 ingredients (salt through Primitivo). Set aside.
7. In another small bowl, stir together the ricotta, 2/3 of the chopped mozzarella, and ¼ cup of Parmesan. Set aside.
8. Lightly coat a baking dish with cooking spray. Spoon 1/3 cup of the pumpkin sauce in the dish. Top with 2 lasagna noodles. Spoon ¼ of the ricotta mixture over the noodles. Top with ¼ of the butternut squash chunks. Top with 1/3 cup of sauce. Top with two more noodles, continuing to layer like this until all the cheese and squash is used. Add last 2 lasagna noodles and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.
9. Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes. Top with toasted pine nuts before serving.