If it’s Pumpkin Lasagna, it must be Fall

Pumpkins in FloridaI confess, I love summertime. But all good things must change and yield to new experiences — in this case the colors and tastes of Fall — which for me include Savory Pumpkin Lasagna.

When I see pumpkin spice coffee being advertised, I know in a few weeks the cooler weather will be here and  summer will disappear. Even here in Florida.

Pumpkin season brings some other unique opportunities for the home cook! For one, if you’re watching your weight, most diets consider pumpkin (that’s the pure pumpkin puree or the actual flesh of that orange-colored squash, as a vegetable. You might not realize that it is actually a vegetable because we use it for so many desserts and sweet treats. Savory pumpkin can be a spectacular addition to party menus, and some recipes are so simple you just might want to curl up on the couch and treat yourself to this season’s creamy classic foods.

Pumpkin LasagnaA tribute to Savory Pumpkin Recipes

Pumpkin Lasagna
Recipe Type: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 6
This is a unique twist on the Italian classic. It’s a pretty presentation and works well as a supper club or a dinner party meal.
Ingredients
  • 1/2 pound button or cremini mushrooms
  • 1 small onion, chopped
  • 1 cup frozen spinach, drained and dried
  • 1/2 teaspoon of salt
  • 2 teaspoons of olive oil
  • 1 can (15 ounces) pure pumpkin (no sugar)
  • 1/2 cup half-and-half
  • 1 teaspoon dried sage leaves
  • dash of pepper
  • 9 no-cook lasagna noodles
  • 1 cup reduced-fat ricotta cheese
  • 1 cup (4 ounces) part-skim mozzarella cheese, grated (don’t use the pre-shredded kind because it usually includes cornstarch or flour to keep it separated)
  • 3/4 cups of Parmesan cheese, grated.
Instructions
  1. Saute the mushrooms, onion and 1/4 teaspoon of salt in oil until tender.
  2. Thaw the frozen spinach and squeeze the water from it.
  3. In a small bowl combined the pumpkin, cream, sage, pepper and remaining salt.
  4. Spread 1/2 cup pumpkin sauce in the bottom of an 11×7 inch baking dish coated lightly with cooking spray. Top with 3 noodles. Spread 1/2 cup of pumpkin sauce to the edges of the noodles and top with 1/2 of the mushroom/onion mixture.
  5. Add about 1/2 the spinach in a flat, single layer.
  6. Top this with 1/2 cup of ricotta in dollups.
  7. Cover this layer with 1/2 the mozzarella and 1/4 cup of the Parmesan cheeses.
  8. Repeat layers and end with noodles and last of the sauce.
  9. Cover and bake at 375 degrees for 45 minutes.
  10. Remove from oven and uncover the lasagna. Sprinkle the last of the Parmesan cheese (1/4 cup) on top and bake uncovered for 10-15 minutes.
  11. Let the lasagna stand for 10 minutes before cutting.

 

 

 

 

 

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