Corn, Leek and Ricotta Lasagna Spirals with Pumpkin Cream

This past summer I got creative in the kitchen and am happy to share a new favourite perfect for Fall feasting. This lasagna-inspired dish will leave staunch carnivores satisfied and vegetarians delighted. Fresh lasagna noodles are topped with a muddling of corn, leek and ricotta before twirling together into a spiral bundle and topped with pumpkin cream and mozzarella which oozes like a dream right out of the oven.


What You’ll Need

fresh lasagna noodles

olive oil




peaches & cream corn







pureed pumpkin





1) Boil lasagna noodles until al dente. Drain in colander and rinse with cold water.

2) In a saucepan over medium heat add 1/2 can of pureed pumpkin (or roast your own!), 1/4 cup of honey and generous pour of cream. The consistency should be a thin soup as your noodles will absorb liquid in the oven.

3) Heat a tablespoon of olive oil over medium heat with 2 cloves of garlic and 3 shallots finely minced. Add finely chopped zucchini and corn and cook for 5-7 minutes.

4) In a separate pan heat 4 tablespoons of butter and add 2 finely chopped leeks. Cook covered for 5-7 minutes.

5) Add zucchini/corn mixture and leeks to a mixing bowl. Stir in one tub of ricotta cheese with 1/2 teaspoon of nutmeg and salt + pepper to taste.

6) Lay a lasagna noodle on your counter. With a small spoon scoop and spread the noodle with your ricotta mixture. Roll each lasagna noodle until it is a hefty spiral and place in a casserole dish.

7 ) Pour pumpkin cream over the casserole once it is filled with lasagna spirals.

8) Top with shredded mozzarella.

9) Bake at 350 degrees for 25 minutes.

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One Response to “Corn, Leek and Ricotta Lasagna Spirals with Pumpkin Cream”

  1. Jan dobson
    September 27, 2016 at 12:46 pm #

    Now that’s my kind of Fall lasagna! Looks so yummy!