Pumpkin Lasagne

Wednesday, October 1, 2014


Happy first day of October! And dobro veče! It's bedtime in our house right now, so I just wanted to say a quick hello and share this delicious recipe. See you back here tomorrow!

Pumpkin Lasagne

6 zucchini, sliced lengthwise (or chopped, up to you!)
1 yellow onion, chopped
3 garlic cloves, minced
1 pint small portobello mushrooms, halved
1 1/2 15 oz cans pumpkin puree (or about 1.5 - 2 lbs)
1 teas cinnamon
1/2 teaspoon nutmeg
4 fresh sage leaves, chopped (can be substituted for 1 teas dried sage)
1 lb lasagne noodles, uncooked
12 oz feta (preferably in brine!)
15 oz whole milk ricotta
2-3 C grated parmesan
fine sea salt
olive oil

Preheat the oven to 375 degrees F.

In boiling, well salted water, cook the lasagne for 4 minutes. Drain and set aside.

Over medium heat, saute the onion and garlic with a good glug of olive oil until the onions are translucent, about one minute. Add in the mushrooms with a drizzle of olive oil and a sprinkling of salt. If you prefer to chop the zucchini, add them in at this time. Saute until the vegetables are cooked through and lightly brown. If you prefer to slice them lengthwise (the appearance is prettier in the cut lasagne but it will taste exactly the same!) then saute them for about 2 minutes on each side with olive oil and sea salt. Set the cooked vegetables aside.

Combine the pumpkin, cinnamon, nutmeg, and a dash of salt in a bowl. In a separate bowl, combine the feta, ricotta, chopped sage, 2 tablespoons of olive oil and a teaspoon of salt.

Spread 1/3 of the pumpkin mixture on the bottom of a well-greased 9x12 inch baking dish. Place enough lasagne sheets to cover. Spread half of the remaining pumpkin over the pasta, then half of the vegetables. Next, half of the cheese mixture. Cover with lasagne sheets and repeat. Top with the parmesan and bake, covered with foil, for about 30 minutes. Remove the foil and bake uncovered for 10 more minutes so the parmesan can melt and lightly brown. Serve with Pinot Noir or a yummy seasonal beer or ale. Enjoy!

8 comments:

  1. oh.my.gosh. Yes yes yes! Even though it's spring in Australia, the month of October always makes me think of fall. Soo I'm being a bit confused with my food choices this season! I will definitely be making this :)

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    1. I keep forgetting it's Spring for you!! Hope you enjoy it, Alex :)

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  2. We loved your recipe for veg lasagna so I can't wait to give this a go. Although pumpkin puree is really hard to find in the UK x

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    1. Thank you!! I hope you're able to find it... if not, you can roast and make your own, though more time intensive.

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  3. This sounds delicious! How big were the cans you used? I have a sugar pumpkin I want to roast and use, but it sure how much purée I should expect to need. Thanks!

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    1. Thank you, Mary, I'll add that in there - they were 15oz cans, so roughly 1 1/2 pounds of pumpkin!

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  4. Always such a (literal) treat when I visit your site! :)

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