There was a bunch of leftover filling from when I made these crunchy pasta snacks. I thought it would be fun to use this in a lasagna. For flavors, I doubled down on the salami that was already in the filling by adding more to the layers, and added a bunch of mozzarella and parmesan. I have never made a freestanding lasagna so I made a quick batch of fresh pasta and piled this lasagna high in a cast iron. You could definitely make this with regular store bought lasagna and make it in a traditional lasagna pan. I loved how it came out! The almonds in the filling were the secret ingredient that added a lot of depth to this lasagna.
When I was cutting the pasta for this dish I couldn’t stop thinking that they looked like American cheese.
After I boiled these they looked even more like cheese.
The filling – Pumpkin, almond, ricotta, parm, oregano, black pepper, chili flake, and salami. For the lasagna version, I added an egg.
Pile it high!
So good. The salami is so savory and goes so well with the pumpkin and almond. I really love these flavors and it is perfect for a fall weekend dinner.
Lots of layers and lots of cheese!
Pumpkin Salami Lasagna
- 1/2 cup canned pumpkin
- 1/2 cup ricotta
- 1/4 cup toasted almonds
- 1/4 cup grated parm
- 1 egg
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1.2 teaspoon chili flakes
- 5 slices thin sliced salami about 1 ounce
- sheets of fresh pasta
- thin sliced salami
- fresh parsley
- Mix all the filling ingredients in a food processor and blend until smooth. Depending on how good your food processor is, you may need to add the nuts first to make sure they are fully incorporated. Season with salt to taste.
- Boil the pasta - If using fresh pasta, boil for only a minute or two, if using dried lasagna sheets, boil about 8 minutes.
- NOTE - I made mine as a freestanding lasagna, but this would work great as a traditional pan of lasagna as well!
- Build the lasagna - layer starting with some oil in the pan, then pasta, then filling, then cheese, then salami. Repeat.
- Bake at 400 for about 20 - 40 minutes until browned and cooked through. Garnish with fresh parsley and serve.