VEGAN PUMPKIN, ONION, AND SPINACH LASAGNA WITH WHITE BEAN RICOTTA

I recall my mom using the term labor of love when referring to lasagna, making me think it had to be complicated to be good—but it really doesn’t. This pumpkin lasagna is fast (it’s a bit of a cheater’s recipe, really), fresh, and tastes quintessentially autumnal in each savory layer. At our house, lasagna was always served with Caesar salad, and likely, this version would get the same treatment; I’d try the pumpkin-spiked Caesar a few chapters back (see page 123) if you were to go this route.

Serves 4–5

For the Pumpkin Layer

1 tablespoon extra-virgin olive oil

2 onions, thinly sliced

2 cloves garlic, minced

2½ cups pumpkin purée

1 tablespoon white wine vinegar

½ teaspoon salt

1 teaspoon dried thyme

For the White Bean Ricotta

1 (19-ounce) can white beans, drained and rinsed

1 teaspoon fresh rosemary, chopped

1 tablespoon lemon juice, plus more to serve

ground black pepper, to taste

For Assembly

Approximately 12 (about ½ of a 14-ounce package) oven-ready whole grain lasagna noodles

2 cups packed, pre-washed baby spinach

1 cup fresh basil leaves

Preheat oven to 350ºF.

For the pumpkin layer, in a large high-sided skillet, heat oil over medium. Add onion and garlic, reduce heat to medium-low; sauté for 10 minutes, until onions are soft and beginning to brown. Stir in pumpkin, vinegar, salt, and thyme. Set aside.

For the white bean ricotta, in a food processor, blend all ricotta ingredients until pale and creamy (about 1 to 2 minutes). Set aside.

To assemble, spread a thin layer of pumpkin mixture on the bottom of an 8 x 8–inch baking dish or metal pan. Add a layer of 3 noodles (you’ll have to break to fit). Top with ⅓ of the pumpkin mixture; spread to cover. Add a layer of 3 noodles (break to fit). Dollop ½ of ricotta; spread to cover. Add a layer of 3 noodles (break to fit). Sprinkle over spinach and gently press. Top with ⅓ of the pumpkin mixture; spread to cover. Add a layer of 3 noodles (break to fit). Dollop remaining ½ of ricotta; spread to cover. Top with remaining ⅓ of the pumpkin mixture; spread to cover. Top pumpkin with basil leaves. Cover with parchment then seal with foil.

Bake lasagna for 1 hour. Remove parchment and foil. Bake for an additional 5 to 10 minutes. Let rest for 5 to 10 minutes before slicing with a serrated knife. Serve hot with lemon for spritzing (a drizzle of aged balsamic is equally nice).