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
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.
CREAMY PUMPKIN LASAGNA
Provided by Damaris Phillips
Categories main-dish
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.
- Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
- Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
- In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
- Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
- Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
- Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.
- Let rest for 15 minutes before serving.
- Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.
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 BASIL LASAGNA
Make and share this Pumpkin and Basil Lasagna recipe from Food.com.
Provided by Annisette
Categories Cheese
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- Lightly grease a cookie sheet. Cut the pumpkin into thin slices and arrange on the cookie sheet in a single layer. Brush slices with oil and cook for 1 hour, or until softened, turning halfway through cooking.
- In a bowl, add ricotta, pine nuts, basil, garlic, and Parmesan. Mix well using a wooden spoon.
- Cook the lasagne sheets according to the package directions.
- Brush a square 8 inch ovenproof dish with oil. Arrange one third of the pasta sheets over the base of the dish and spread with the ricotta mixture. Top with half of the remaining lasagne sheets.
- Arrange the pumpkin evenly over the pasta with as few gaps as possible. Season with salt and cracked black pepper. Top with the final layer of pasta sheets. Sprinkle mozzerella cheese over the top.
- Bake for 20-25 minutes or until the cheese is golden.
- Let sit for about 10 minutes before cutting into squares.
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA
Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephen's Day - the 26th December; it is a public holiday in the UK and most Commonwealth countries..........generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce.
Provided by French Tart
Categories Savory Pies
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Preheat the oven to 200C/180C fan/400F/gas 6, slipping in a baking sheet as you do.
- To make the pumpkin filling: heat the oil and butter in a shallow casserole dish or roasting tin and fry the sage leaves over a gentle heat for about 2 minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so. Add the pumpkin pieces, turn well in the oniony oil and then add the vermouth (or wine), the water and chopped tomatoes. Roast in a pre-heated oven for 30 to 45 minutes, stirring occasionally. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
- For the tomato sauce: simply pour the chopped tomatoes and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
- To make up the cheese layer: in a separate bowl beat the goat's cheese, cream cheese, Cheddar and ricotta with the eggs, nutmeg, and salt and pepper to taste.
- To assemble the lasagne, begin by putting 500ml of the cold tomato sauce in the bottom of a roasting tin (measuring approx 36cm x 26cm x 6cm). Then layer with a third of the lasagne sheets, overlapping them well. Leave the rest of the tomato sauce aside for the time being.
- Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. Slice and chop the mozzarella balls and dot over the top.
- Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's been standing for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesy pool at the bottom of the tin; bread dunked into this is gorgeous.
- Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
- MAKE AHEAD TIP Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the fridge. Make the cheese layer and keep, covered, in the fridge. When ready to use, assemble the lasagne and cook as directed.
- FREEZE AHEAD TIP Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the fridge. When ready to use, assemble the lasagne and cook as directed.
Nutrition Facts : Calories 743.5, Fat 38, SaturatedFat 17.4, Cholesterol 131.8, Sodium 1047.8, Carbohydrate 73.1, Fiber 5.3, Sugar 12.6, Protein 31.8
More about "pumpkinandbasillasagna recipes"
PUMPKIN LASAGNA RECIPE - THE CHRONICLES OF HOME
From thechroniclesofhome.com
VEGETARIAN PUMPKIN LASAGNA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PUMPKIN LASAGNA RECIPE - LOS ANGELES TIMES
From latimes.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
VEGAN PUMPKIN LASAGNA | PETA
From peta.org
LASAGNA WITH PUMPKIN: THE RECIPE FOR A RICH AND CREAMY FIRST
From cookist.com
HOMEMADE PUMPKIN LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PUMPKIN LASAGNA RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN AND SAUSAGE LASAGNA ROLLS {21 DAY FIX}
From thefoodieandthefix.com
PUMPKIN LASAGNA
From foodchannel.com
HOW TO MAKE PUMPKIN DESSERT LASAGNA - KITCHN
From thekitchn.com
PUMPKIN AND BASIL LASAGNE RECIPE - FOOD.COM
From food.com
PUMPKIN LASAGNE - ITALIAN RECIPES - PASTA RECIPES - VEGETABLE
From delish.com
CREAMY CHEESY PUMPKIN LASAGNA - 2TEASPOONS
From 2teaspoons.com
RECIPE: PUMPKIN LASAGNA | THE SEATTLE TIMES
From seattletimes.com
FALL PUMPKIN LASAGNA - LA CUCINA ITALIANA
From lacucinaitaliana.com
CREAMY PUMPKIN LASAGNA [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
PUMPKIN LASAGNA RECIPE - OPRAH.COM
From oprah.com
ROASTED PUMPKIN LASAGNA BOATS | WITH VEGAN OPTION - KLARA`S LIFE
From klaraslife.com
PUMPKIN AND PINE NUT LASAGNA FOOD- WIKIFOODHUB
From wikifoodhub.com
25 TRADITIONAL BAHAMIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
VEGETARIAN SPINACH PUMPKIN LASAGNA | AMBITIOUS KITCHEN
From ambitiouskitchen.com
18 FOOD PROCESSING PLANTS BURNED TO THE GROUND?
From foodstoragemoms.com
ROASTED BUTTERNUT SQUASH AND PUMPKIN LASAGNA - SAVORING ITALY
From savoringitaly.com
CAMPANIA FOOD GUIDE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PUMPKIN SAUCE LASAGNA | FRUGAL NUTRITION
From frugalnutrition.com
PUMPKIN LASAGNE RECIPE - QUICK FROM SCRATCH VEGETABLE ... - FOOD …
From foodandwine.com
THREE-CHEESE PUMPKIN LASAGNA | BETTER HOMES & GARDENS
From bhg.com
CHICKEN PUMPKIN AND RICOTTA LASAGNA - CAFE DELITES
From cafedelites.com
PUMPKIN LASAGNA [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
PUMPKIN AND SAUSAGE LASAGNA RECIPE - TODAY
From today.com
THE BEST PUMPKIN LASAGNA DESSERT - BUNS IN MY OVEN
From bunsinmyoven.com
BUY SOUTH AFRICAN FOODS ONLINE IN CANADA — AUBERGINEFOODS CA
From auberginefoods.ca
HAVE YOU TASTED THE WORLD'S BEST PUMPKIN DESSERT LASAGNA?
From allshecooks.com
HOW TO MAKE PUMPKIN LASAGNA - BRIT + CO
From brit.co
PUMPKIN LASAGNA WITH ROSEMARY AND RICOTTA - THE DAILY MEAL
From thedailymeal.com
15 AUTHENTIC UKRAINIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
PUMPKIN LASAGNA DESSERT RECIPE + (VIDEO) | LIL' LUNA
From lilluna.com
PUMPKIN-AND-TURNIP GREEN LASAGNA RECIPE | MYRECIPES
From myrecipes.com
GRILLED PUMPKIN LASAGNA | RICARDO
From ricardocuisine.com
NO-BAKE PUMPKIN LASAGNA DESSERT - LAUREN'S LATEST
From laurenslatest.com
BEEF AND PUMPKIN LASAGNA - CAFE DELITES
From cafedelites.com
PUMPKIN PARMIGIANA, A HEARTY AUTUMN RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
You'll also love