PUMPKIN LASAGNA
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
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
PUMPKIN & LENTIL LASAGNA
Make and share this Pumpkin & Lentil Lasagna recipe from Food.com.
Provided by Stardustannie
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 200°C.
- In a large pan add the oil and cook the onion until softened.
- Stir in the zucchini and peppers and cook for 2 minutes.
- Add the garlic, pumpkin, lentils, tomatoes, stock, herbs and salt and pepper to taste. Stir until well combined and bring to the boil.
- Reduce heat and simmer for 10-15 minutes.
- Mix the ricotta and sour cream together with half the cheese. Season well.
- Place 1/3 of the lentil sauce in the base of an ovenproof dish then top with lasagne sheets next layer 1/3 lentil sauce and 1/3 ricotta mixture, repeat. Top last layer with ricotta mixture and sprinkle with grated cheese. Depending on the shape of your dish you may need to adjust the layering.
- Bake in the oven for 30 - 40 minutes.
- Allow to sit for 5 minutes before slicing.
Nutrition Facts : Calories 476.6, Fat 26.7, SaturatedFat 12.9, Cholesterol 60.1, Sodium 208.3, Carbohydrate 41.1, Fiber 11.6, Sugar 11, Protein 22.8
LENTIL OLIVE AND PUMPKIN LASAGNE
Delicious meat-free family meal. I have substituted dry sherry for white wine, green olives for kalamata, and beef or chicken stock for vegetable stock. Adapted from a recipe in the Australian magazine "Super Food Ideas".
Provided by Daydream
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Parboil pumpkin until just tender, drain and mash coarsely.
- Meanwhile, saute onion in olive oil over medium heat.
- To the onion add the garlic, wine, pumpkin, lentils, tomatoes, olives and stock. Bring to the boil, reduce heat to medium, and simmer for 25 minutes. Add chopped parsley and season with salt and pepper.
- While this mixture is simmering, heat oven to 180°C.
- Spoon a quarter of the lentil mixture into a 20cm x 20cm ovenproof dish. Top with lasagne, cutting to fit if necessary. Repeat twice, and spoon remaining lentil sauce over lasagne.
- Sprinkle top with feta cheese, then bake in oven for 25 to 30 minutes, or until cooked and heated through.
- Stand for 5 minutes before serving.
Nutrition Facts : Calories 706.7, Fat 6.4, SaturatedFat 1, Sodium 63.7, Carbohydrate 124.6, Fiber 37.4, Sugar 11.9, Protein 37.7
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