Disclaimer: my lasagnas never have that red saucy delectability, but that's only because I lean towards a cheese heavy lasagna so they tend to be more pink in appearance. As always, these recipes are just a jumping off point and you can add, subtract or adjust ingredients to suit your palate pleasure.
Pumpkin Lasagna
recipe is for one 8x8" baking pan
1-1/2 to 2 cups roast pumpkin, large chopped
1 cup + 3 tbsp. tomato sauce
1 cup ricotta
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. nutmeg
1 large carrot, cubed
1cup chopped fresh baby spinach, de-stemmed
1 cup shredded mozzarella
1/4 to 1/2 cup grated parmesan
lasagna noodles
Roasting Pumpkin and Parboiling Carrots
Cut 1 small pumpkin into large chunks, de-seed, and place on a prepared baking sheet.
Bake at 350 degrees for 20-25 minutes. Remove and allow to cool. Remove rind and cut into chunks.
Peel and chop the carrots. Put in a small microwave bowl. Add 1 tsp. of water, cover with plastic wrap and cook on high for 1 minute.
Lasagna Layering
You can either pre-cook lasagna noodles or use oven ready noodles. For a 8x8" pan, you can fit three across (though you'll have to trim them to fit).
In a small bowl, mix ricotta, 1 cup tomato sauce, and spices.
Cover bottom of pan with 3 tbsp. of tomato sauce. Lay down your first layer of noodles.
Cover with 1/3 of the ricotta mix, the shredded mozzarella, parmesan, and half the amount each of the pumpkin chunks, carrots, and spinach.
Lay down a second layer of lasagna and repeat the fill process. Top with a final layer of noodles and just the cheeses and ricotta mix.
Cover with foil and bake at 350 degrees for 50 minutes if you're using oven ready noodles or 40 minutes if you're using pre-cooked noodles.
Once done, allow to sit a minute or so to firm up, then serve.
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