Pumpkin Lasagna

I thought I was done with pumpkin recipes for awhile but, I couldn’t bring myself to toss the pumpkins in the trash that I had around the house as Thanksgiving table decorations.  So, I roasted them in the oven and what I didn’t use for this recipe I froze for another time.  I don’t think pumpkin puree I make tastes any better than canned pumpkin, so if this recipe sounds good to you and you want to give it a try, don’t feel any pressure to roast your own pumpkins, canned is perfect.  If you too have pumpkins that have to be removed from your house too to make way for Christmas decorations, go for it.  The roasting isn’t difficult and doesn’t take much prep time.  I just cut pumpkins in half, scoop out the seeds and place the pumpkin halves face down on a baking sheet.  Roast in a 375 degree F oven for about 45 minutes or until the pumpkin is soft when jabbed with a fork.  Turn off the oven; let the pumpkin cool to room temperature and scoop out the pumpkin from the skin or depending on how long you let the pumpkin cool, peel off the pumpkin skin.  Use a blender or potato masher to puree the pumpkin.

I added pancetta to the recipe but this works fine without the meat too.  If you want to skip the pancetta, use 2 teaspoons of olive oil to sauté the onion in.

Craig didn’t expect to like this, maybe he’s a bit pumpkined out, but he really enjoyed it.

1 large onion, diced (about 2 cups)

1 can (15 ounces) solid pack pumpkin or 1 ¾ cups roasted pumpkin puree, see above

1 cup fat free ½ and ½

2 teaspoons dried sage leaves

½ teaspoon salt

¼ teaspoon pepper

¼ cup chopped fresh flat leaf parsley

9 no-cook lasagna noodles (about ½ of a 16 ounce box)

1 cup ricotta cheese

1 cup shredded part skim mozzarella cheese

½ cup Parmesan cheese

In small sauté pan, sauté pancetta and onion over medium high heat until onion is soft and beginning to brown; set aside.

In small mixing bowl combine pumpkin, half and half, sage, salt and pepper.  In another small mixing bowl combine cheeses.  Spread ½ cup pumpkin over the bottom of an 11 by 7 inch baking dish sprayed with nonstick cooking spray.  Top the pumpkin with 3 noodles.  Top noodles with about 1/3 of the cheese mixture and about ½ of the onion pancetta mixture and 1/2 of parsley.  Spread another ½ cup of the pumpkin mixture over the cheese.  Add another layer of lasagna noodles, followed by cheese, pumpkin and remaining onion pancetta mixture and parsley.  Add the last three noodles and mix remaining pumpkin and cheese together and spread over the top of the noodles.

Cover with foil bake at 375 degrees for 30 minutes, remove foil and bake for an additional 15 minutes. Remove from oven and let stand for 10 to 15 minutes before serving.

Look at these beautiful radishes, they are called watermelon radishes and not only do they look great, they taste great too.  They are sweeter, milder and quite a bit bigger than the usual radishes.  I got them in my door to door organics box this week, what a treat!  Karen

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