PUMPKIN AND WHITE BEAN LASAGNA
Make and share this Pumpkin and White Bean Lasagna recipe from Food.com.
Provided by Serah B.
Categories Soy/Tofu
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, blend olive oil and sun-dried tomatoes until paste forms. Add remaining ricotta ingredients, adding a little water if too thick. (This can be made the night before and stored in an airtight container in the fridge).
- Grease inside of crock pot.
- Spread thin layer of sauce over bottom of slow cooker.
- Place a single layer of noodles over the sauce, breaking off corners to fit if needed.
- Spread 1/3 of ricotta mixture over noodles, then a layer of sauce, then sprinkle 1/3 of the white beans over the sauce.
- Repeat the layers two times more, ending with a last layer of noodles and topping with sauce.
- Cook on low 3 to 4 hours or high for 1 1/2 to 2 hours until fork will easily go through the middle and past is al dente. (Add 1/2 cup extra sauce or water if you need to leave it in an hour or two longer).
Nutrition Facts : Calories 433.5, Fat 9.8, SaturatedFat 1.9, Cholesterol 2.6, Sodium 564.5, Carbohydrate 68.6, Fiber 11.2, Sugar 14.2, Protein 20.7
PUMPKIN LASAGNA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside.
- In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.
- In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling. (You can add a pinch of cinnamon and it gave it a different flavor.)
- Preheat oven to 350 degrees F.
- Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.
PUMPKIN WITH WHITE BEANS
This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- Place beans in a medium saucepan and cover by about 2 inches of water. Bring to a boil; remove from heat and let stand for 1 hour. Drain and rinse.
- In a stockpot over medium-high heat, warm olive oil. Add onion, garlic, serrano chile, and 1/4 tsp. kosher salt. Saute until onion is translucent, about 5 minutes. Stir in hot or sweet paprika and tomato paste; cook for 1 minute. Add beans, chicken stock or water, and cilantro. Bring to a boil. Reduce heat to low and simmer, partially covered, for about 35 minutes.
- Peel, seed, and cut half small sugar pumpkin. Add pumpkin to bean mixture, plus additional stock or water to cover, and simmer, partially covered, until tender, about 25 minutes more. Remove and discard cilantro. Serve immediately.
Nutrition Facts : Calories 207 g, Cholesterol 112 g, Fat 1 g, Fiber 7 g, Protein 12 g, Sodium 516 g
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
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.
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