Wednesday, September 25, 2013

Fall Favorites: Pumpkin Lasagna

I love pumpkin everything. Like everything. Candles, soap, decorations, flavors. I came across a pumpkin lasagna recipe a couple of years ago and my family was definitely skeptical about it, but of course they were extremely satisfied. This can be made with or without sausage (I made half with, half without).

You can find the link to the recipe here. I followed the directions exactly, but made some measurement changes, so here's my version of it that I have printed out in my recipe book. There's a subtle pumpkin flavor and it's just right. I urge you try this because I know you won't be disappointed. I'm never wrong, my boyfriend will vouch for that (he better). 

1 1/2 cups pumpkin puree
1 1/2 Tbsp extra-virgin olive oil
1 medium onion, chopped
4 to 6 cloves garlic, sliced
1 lb spicy Italian sausage, casings removed
1/2 cup red wine
1 28-oz can tomato sauce
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp dried oregano
Kosher salt and freshly ground pepper
1 16-oz box lasagna noodles
1 large egg
2 1/2 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded romano cheese
1 large zucchini, very thinly sliced

Directions (copied exactly from the Food Network website)
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 Tbsp olive oil in a medium pot over medium heat. Add the onion and sauté until translucent (6 to 7 minutes). Add the garlic and cook until fragrant (about 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 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 Tbsp 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 of 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 ricotta cheese mixture and cover with some of the sauce. Repeat the layers finishing with noodles and sauce. Sprinkle with the remaining one cup of mozzarella. Bake uncovered for 35 to 40 minutes, or until bubbly. Let cool for 15 minutes before slicing.


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