INGREDIENTS FOR 6 SERVINGS
- 8 oz extra virgin olive oil
- 1 small garlic clove
- 1 medium onion chopped
- 3 tsp Ferrari Brut NV, Trentodoc
- 3 leaves sage or dried sage, to taste
- 15 oz chopped fresh pumpkin (1 small)
- 1 tsp freshly grated nutmeg
- salt and freshly ground black pepper, to taste
- 10 oz grated parmesan
- 10 oz whole milk
- 12 no-boil lasagna sheets
Preheat oven to 375°. In a saucepan over medium heat, pour some oil. Add garlic and onion and cook until fragrant and soft, about 5 minutes. Deglaze pan with white wine and cook until mostly evaporated, about 4 minutes. Stir in sage. Add pumpkin , nutmeg and season with salt and pepper. Heat until warmed through, about 5 minutes. In a pan heat milk and until get boiling stir in grated parmesan. Grease a 9”-13” baking dish (or similarly sized dish) with oil. Smear a thin layer of pumpkin mixture on bottom of baking dish and cover with parmesan and milk cream and pasta sheet. Repeat two more times, using all pumpkin and cheese cream. Top with a layer of pasta sheet, pumpkin and cheese cream. Bake lasagna, covered, 25 minutes. Uncover, heat oven to 400°, and cook until cheese on top has melted, about 15 minutes more. Let rest for 5 minutes, then slice and serve.
