Pumpkin Lasagna with Fontina

Ingredients

• 1 lb. (500 g) whole milk ricotta cheese
• 1 Tbs. julienned fresh sage
• 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
• 1/2 tsp. minced garlic
• Kosher salt and freshly ground pepper, to taste
• 2 yellow summer squash, cut into rounds 1/4 inch (6 mm) thick
• 2 zucchini, cut into rounds 1/4 inch (6 mm) thick
• 2 Tbs. olive oil
• 1 large yellow onion, thinly sliced
• 1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
• 12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
• 1 lb. (500 g) Italian fontina cheese, shredded

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