Half Baked Harvest's Pumpkin Lasagna Recipe Is Peak Fall

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

from Suzy and www.domino.com/content/half-baked-harvest-pumpkin-lasagna/

2 tsp olive oil, plus more for greasing

1 14-oz can pumpkin puree

2 cups whole milk

2 tsp dried oregano

2 tsp dried basil

¼ tsp freshly grated nutmeg

¼ tsp crushed red pepper flakes

Kosher salt and freshly ground pepper

16 oz whole-milk ricotta

2 garlic cloves, grated

1 tbsp chopped fresh sage leaves, plus 8 whole leaves

2 tbsp chopped fresh parsley

1 12-oz box no-boil lasagna

1 12-oz jar roasted red peppers, drained and chopped

3 cups shredded Fontina

1 cup grated Parmesan

12 to 16 pieces thinly sliced pepperoni (optional)

Directions at domino.com

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