Oh yes...today? A recipe! Autumnally apropos and absolutely delectable.
Pumpkin Lasagna
1/2 lb. sliced fresh mushrooms
1 small onion, chopped
1 tsp. salt, divided
2 tsp. olive oil
2 cans (15.0z) solid pack pumpkin
3/4 cup half and half
1 tsp. dried sage leaves
dash of pepper
9 lasagna noodles
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup shredded parmesan cheese
1) In a small skillet, saute the mushrooms, onion and 1/2 tsp. of salt in oil until tender. Set aside.
2) In a medium sized bowl, combine pumpkin, cream, sage, salt and pepper.
Spread some of the pumpkin sauce in an 11x7 baking dish. Top with 3 noodles.
Spread with pumpkin sauce, top with half of onion/mushroom mixture, a little salt, a little pepper, layer ricotta, mozzarella and parmesan cheese. Repeat layers.
Top with remaining noodles and sauce.
3) Cover and bake at 375' for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
My 2 cents/tweaking of this recipe:
*Add more mushrooms as they shrink down so much, and use something flavorful like baby bellas.
*Instead of mozzarella, try a flavorful italian blend of shredded cheeses, or better yet some gruyere! Or even better yet? A blend of BOTH.
*I prefer pecorino romano to parmesan, personally.
*Salt and pepper to your tastes.
*Try a whole grain lasagna noodle which adds flavor and texture.
*I also like to add layers of baby spinach for color and extra nutrients.
*Skim milk or evaporated skim milk can be used in lieu of half and half.
This lasagna is seriously loaded with all things good for you: protein, fiber, beta carotene, antioxidants, vitamins, potassium....the list goes on. But, simply, it's
DELICIOSO! Give it a go!
1 small onion, chopped
1 tsp. salt, divided
2 tsp. olive oil
2 cans (15.0z) solid pack pumpkin
3/4 cup half and half
1 tsp. dried sage leaves
dash of pepper
9 lasagna noodles
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup shredded parmesan cheese
1) In a small skillet, saute the mushrooms, onion and 1/2 tsp. of salt in oil until tender. Set aside.
2) In a medium sized bowl, combine pumpkin, cream, sage, salt and pepper.
Spread some of the pumpkin sauce in an 11x7 baking dish. Top with 3 noodles.
Spread with pumpkin sauce, top with half of onion/mushroom mixture, a little salt, a little pepper, layer ricotta, mozzarella and parmesan cheese. Repeat layers.
Top with remaining noodles and sauce.
3) Cover and bake at 375' for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
My 2 cents/tweaking of this recipe:
*Add more mushrooms as they shrink down so much, and use something flavorful like baby bellas.
*Instead of mozzarella, try a flavorful italian blend of shredded cheeses, or better yet some gruyere! Or even better yet? A blend of BOTH.
*I prefer pecorino romano to parmesan, personally.
*Salt and pepper to your tastes.
*Try a whole grain lasagna noodle which adds flavor and texture.
*I also like to add layers of baby spinach for color and extra nutrients.
*Skim milk or evaporated skim milk can be used in lieu of half and half.
This lasagna is seriously loaded with all things good for you: protein, fiber, beta carotene, antioxidants, vitamins, potassium....the list goes on. But, simply, it's
DELICIOSO! Give it a go!
this is great stuff. love me some pecorino romano...and? gruyere. you should try some manchego...from spain. it might be a nice addition.
ReplyDeleteI can attest that this is great! When you posted it on FB last fall I made it and used Gruyere. It was heavenly!
ReplyDeletePS--I'm going to make the Caramel Apple Martinis tonight :)
It's yummy and really surprisingly not fussy at all. I'm not a fussy cooker.
ReplyDeleteCaramel apple, mmm!!!