A hearty lasagna is jam-packed with sweet pumpkin and drizzled with bright and tangy salsa verde. But it’s made weeknight easy by layering fresh pasta sheets and premade cheese sauce.
What You Get
Fresh lasagna sheets
Roasted winter squash
What You’ll Need
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Makes 6 servings
Active Time: 15 minutes
Total Time: 45 minutes
Preheat the oven to 400°F. Set out a rectangular baking dish (about 9 by 13 inches) and lightly grease with olive oil.
Microwave the cheese sauce to loosen to a spoonable consistency, 30 seconds. Crumble the goat cheese. Cut each sheet of pasta into 3 equal strips.
To assemble the lasagna, spoon a thin layer of cheese sauce into the bottom of the prepared pan. Lay down a single layer of pasta sheets. Spread with a thin layer of the cheese sauce. Add half of the winter squash. Top with half of the goat cheese. Season with salt and pepper. Repeat with another layer of pasta, a thin layer of the cheese sauce, the remaining winter squash, and the remaining goat cheese, and season with salt and pepper. Finish with a final layer of pasta (you may have some extra you don’t need). Spread the remaining cheese sauce on top, and sprinkle with Parmesan, if you have some on hand.
Cover the dish with foil, transfer to the oven, and bake until bubbling, 30 minutes. Remove the foil and continue to bake until the lasagna is golden and springy, 5 to 10 minutes longer.
Let the lasagna rest for a few minutes before cutting into squares. Transfer the lasagna to plates, spoon the salsa verde over, and serve warm.