PUMPKIN LASAGNA
Provided by Robert Irvine : Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.
- Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil.
- Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano.
- Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.
PUMPKIN LASAGNA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside.
- In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
- In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling. (You can add a pinch of cinnamon and it gave it a different flavor.)
- Preheat oven to 350 degrees F.
- Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.
SPINACH & PINE NUT LASAGNE
A classic flavour combination served in a layered Italian pasta bake with creamy white sauce and a dusting of nutmeg
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use.
- Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.
- Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers - a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.
Nutrition Facts : Calories 654 calories, Fat 34.1 grams fat, SaturatedFat 16.6 grams saturated fat, Carbohydrate 57.8 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 5.9 grams fiber, Protein 29.1 grams protein, Sodium 1.3 milligram of sodium
ROASTED PUMPKIN LASAGNA
This is a hearty meatless meal that my family enjoys. If you're not a fan of pumpkin, you can use butternut squash instead. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.
Nutrition Facts : Calories 350 calories, Fat 17g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 481mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.
PUMPKIN AND PINE NUT LASAGNA
Make and share this Pumpkin and Pine Nut Lasagna recipe from Food.com.
Provided by Evie3234
Categories Fruit
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and seed the pumpkin.
- Cut into pieces and boil until cooked.
- Drain well and mash.
- Mix in the butter, eggs and nutmeg.
- Beat well.
- Oil a lasagne dish.
- Line dish with a sheet of lasagne.
- Spread with a layer of pumpkin.
- Sprinkle with the cheese and top with pine nuts.
- Repeat the layers until all ingredients are used up, finishing with a layer of cheese and pine nuts.
- Bake at 180C degrees for 25 minutes or until pasta is tender.
- Serve topped with parmesan shavings.
Nutrition Facts : Calories 635.1, Fat 52.9, SaturatedFat 13.1, Cholesterol 148.2, Sodium 538.3, Carbohydrate 26, Fiber 3.1, Sugar 5.6, Protein 23
ROAST PUMPKIN & SPINACH LASAGNE
Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort
Provided by Diana Henry
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
- Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
- Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
- For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
- Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.
Nutrition Facts : Calories 435 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
More about "pumpkin and pine nut lasagna recipes"
PUMPKIN MUSHROOM PINE NUT LASAGNA WITH A TASTE TO DIE …
From elysabethalfano.com
Estimated Reading Time 2 mins
PUMPKIN AND PINE NUT LASAGNA FOOD- WIKIFOODHUB
From wikifoodhub.com
PUMPKIN AND LEEK WINTER LASAGNA | LUNCHBOX
From lunchbox.eu
PUMPKIN LASAGNA RECIPE - FOOD.COM
From food.com
HOW TO MAKE PUMPKIN DESSERT LASAGNA - KITCHN
From thekitchn.com
PUMPKIN LASAGNA | HOMEMADE PUMPKIN DESSERT RECIPE
From omgchocolatedesserts.com
CHèVRE AND PUMPKIN LASAGNA – IOWA FOOD COOPERATIVE
From iowafood.coop
CHEESECAKE WITH PINE NUTS AND PUMPKIN-APPLE BUTTER - IFOOD.TV
THE BEST PUMPKIN LASAGNA DESSERT - BUNS IN MY OVEN
From bunsinmyoven.com
THE MISADVENTUROUS MAKER: ROAST PUMPKIN & PINE NUT …
From themisadventurousmaker.blogspot.com
PUMPKIN LASAGNA: A SLICE OF THIS DESSERT WILL HAVE YOU CRAVING MORE!
From amandascookin.com
HOMEMADE PUMPKIN LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PUMPKIN, SPINACH, PINE NUT AND PARMESAN PASTA - MEDITERRASIAN
From mediterrasian.com
PUMPKIN AND MUSHROOM LASAGNA FOOD- WIKIFOODHUB
From wikifoodhub.com
EGGPLANT AND PINE NUT ROLLED LASAGNA | VEGANYUMYUM | VEGAN …
From pinterest.ca
ROAST PUMPKIN AND SPINACH LASAGNE - FOOD TO LOVE
From foodtolove.co.nz
PUMPKIN LASAGNA - EASY NO BAKE PUMPKIN DESSERT - MOM
From momontimeout.com
PUMPKIN AND PINE NUT LASAGNA - CHAMPSDIET.COM
PUMPKIN & PINE NUT LASAGNA ROLL UPS
From pinterest.com
THE MISADVENTUROUS MAKER: ROAST PUMPKIN & PINE NUT LASAGNA
From pinterest.com.au
THE MISADVENTUROUS MAKER: ROAST PUMPKIN & PINE NUT LASAGNA
From pinterest.com
SPINACH, SQUASH AND PINE NUT LASAGNA | DENIS' ALVNEY HEALTHY …
From denisalvney.wordpress.com
PUMPKIN SAUCE LASAGNA | FRUGAL NUTRITION
From frugalnutrition.com
PUMPKIN AND BASIL LASAGNA RECIPE | CHAMPSDIET.COM
From champsdiet.com
ROASTED PUMPKIN RAVIOLI WITH BROWN BUTTER, SAGE, AND PINE NUTS
From sugarlovespices.com
FAST PUMPKIN-SAGE LASAGNA RECIPE - KRISTEN STEVENS | FOOD & WINE
From foodandwine.com
GLUTEN-FREE HEALTHY PUMPKIN LASAGNA - HEALTHNUT NUTRITION
From healthnutnutrition.ca
PUMPKIN AND RICOTTA LASAGNA - A FRESH LEGACY
From afreshlegacy.net
ROAST PUMPKIN, SPINACH AND RICOTTA CANNELLONI - EVERYDAY GOURMET
From everydaygourmet.tv
FALL PUMPKIN LASAGNA - LA CUCINA ITALIANA
From lacucinaitaliana.com
PUMPKIN LASAGNE (WITH LOTS OF TWISTS) - WELL NOURISHED
From wellnourished.com.au
PUMPKIN AND GOAT'S CHEESE LASAGNE | NIGELLA'S RECIPES
From nigella.com
PUMPKIN LASAGNA - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
PUMPKIN LASAGNE RECIPE - FOOD & WINE
From foodandwine.com
PUMPKIN, FETA AND PINENUT LASAGNE - NZ HERALD
From nzherald.co.nz
BEST PUMPKIN LASAGNA RECIPE — HOW TO MAKE PUMPKIN LASAGNA
From delish.com
CREAMY PUMPKIN LASAGNA [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
PUMPKIN, KALE AND SAUSAGE LASAGNA - THE DARING GOURMET
From daringgourmet.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #fruit #pasta #vegetables #oven #vegetarian #lasagna #nuts #dietary #pasta-rice-and-grains #equipment
You'll also love