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
PUMPKIN LASAGNA
This layered pumpkin dessert is so easy to make and hard to resist. It starts with a simple gingersnap crust and then gets topped with no bake cheesecake and a creamy pumpkin pudding.
Provided by Karly Campbell
Categories Dessert
Time 4h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Spray a 9x13 baking dish with nonstick spray.
- Add the gingersnaps and butter to a greased 9x13 baking dish and stir until the cookie crumbs are moist. Press evenly into the dish.
- Bake for 10 minutes and cool completely.
- Add the cream cheese, powdered sugar, and milk to a mixing bowl and beat with an electric mixer until smooth and creamy.
- Spread mixture over the cooled cookie crust.
- Add the pudding, milk, pumpkin, and pumpkin spice to a large bowl and whisk until well combined and somewhat thickened.
- Fold the Cool Whip into the pumpkin mixture until smooth.
- Spread the mixture over the cream cheese layer.
- Refrigerate for 4 hours or overnight before serving.
- Serve with additional whipped topping, if desired.
Nutrition Facts : ServingSize 1 slice, Calories 496 kcal, Carbohydrate 61 g, Protein 7 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 71 mg, Sodium 496 mg, Fiber 2 g, Sugar 41 g
ROAST PUMPKIN & SPINACH LASAGNE
Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort
Provided by Diana Henry
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
- Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
- Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
- For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
- Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.
Nutrition Facts : Calories 435 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
PUMPKIN LOVERS LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
- Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
- Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
- Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
- Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
- In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
- Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
- Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina.
- Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.
BEEF AND PUMPKIN LASAGNA
Weight Watchers: 9pp per serve (1 slice out of 9 slices)
Provided by Karina - Cafe Delites
Number Of Ingredients 19
Steps:
- Preheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).
- Add the carrots and capsicums/peppers, pan frying until soft; add the beef, and cook stirring while breaking up the meat until browned. Stir through parsley, Passata, tomato paste, sugar and stock powder. Season with salt to taste; remove from heat and set aside.
- Melt the butter in a medium sized saucepan on low heat. Add the flour and whisk it the butter until lump free and smooth. Add a small amount of milk at a time (about 1/4 cup each time), whisking until smooth and combined between each interval. (Add 1/4 cup more than the suggested 2 cups to reach your desired consistency if you need too). Stir through salt to taste.
- Spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel
- Spoon about 1 1/ 2 cups of the beef sauce around the base of the pan.
- Layer with 3 sheets on top and about 1½ cup of meat sauce over the sheets. Arrange pumpkin slices over the meat sauce; spoon half the ricotta evenly over the sauce and half the mozzarella cheese.
- Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining pumpkin slices and ricotta. Spoon the Béchamel over the ricotta and top with the mozzarella cheese.
- Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 314 kcal, Carbohydrate 30.4 g, Protein 25.3 g, Fat 12.4 g, Fiber 3.2 g, ServingSize 1 serving
PUMPKIN LASAGNE
This creamy pumpkin lasagne is the ultimate in comfort food. It's perfect for using up Halloween pumpkins!
Provided by Antony Worrall Thompson
Categories Main course
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour.
- Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste.
- Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand.
- For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming.
- When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes.
- Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season.
- Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets.
- Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers.
- Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top.
- Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp.
- Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately.
PUMPKIN LASAGNA
I was inspired to create my own pumpkin lasagna by combining two recipes I found online. The result was well worth the effort!
Provided by Abigail Black
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix sage, salt, black pepper, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves together in a small bowl to make a spice blend.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, and 1/2 of the spice blend; cook and stir until mushrooms are tender and all moisture has evaporated, about 5 minutes.
- Combine 2 cups pumpkin puree, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, and remaining spice blend in a bowl.
- Grease a 9x13-inch baking pan with cooking spray. Arrange 4 lasagna noodles in the bottom so they slightly overlap. Cover with 1/2 of the pumpkin mixture and 1/2 of the mushroom mixture. Dot with 1/2 cup ricotta; sprinkle 1/2 cup mozzarella cheese on top. Repeat layers once more. Place remaining 4 noodles on top.
- Combine remaining 1 cup pumpkin puree, remaining 3/4 cup heavy cream, 1 dash nutmeg, and 1 dash cloves. Spread on top of noodles. Sprinkle remaining 1 cup Parmesan cheese on top. Dot with butter. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until bubbly, about 15 minutes more.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 33 g, Cholesterol 72.8 mg, Fat 24.7 g, Fiber 4.2 g, Protein 15.1 g, SaturatedFat 13.6 g, Sodium 931.9 mg, Sugar 5.5 g
SPINACH, RICOTTA AND PUMPKIN LASAGNA
An non-gluggly, healthy lasagna recipe where vegetables rule! You could also make this a full vegetarian version by omitting the ground beef and substituting TVP or finely diced mixed vegetables (zucchini, carrot, celery, onion).
Provided by Paulie
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 4
Number Of Ingredients 21
Steps:
- Fill a saucepan with 1/2 inch of water, then add pumpkin pieces. Bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes. Drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside.
- Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes. Whisk in milk gradually so that no lumps form. Bring to a gentle boil. Add the bay leaves, and reduce heat to low or warm. Allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Add spinach and cook until wilted. Scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg.
- Using the same skillet, heat another 1 tablespoon olive oil over high heat. Brown ground beef in oil, mixing thoroughly to break into small pieces. Once browned, reduce heat to medium-low and pour off excess grease. Stir in tomato paste and tomato puree. Gently simmer until thickened, about 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch lasagna dish.
- Line the bottom of the lasagna dish with 4 noodles, do not overlap. Spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the Parmesan cheese. Place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin. Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the Parmesan cheese. Stir the white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. Sprinkle with remaining Parmesan cheese.
- Place lasagna dish onto a foil-lined baking sheet (to catch any spills). Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes.
Nutrition Facts : Calories 856.7 calories, Carbohydrate 93.8 g, Cholesterol 103.3 mg, Fat 37 g, Fiber 9.8 g, Protein 43.6 g, SaturatedFat 17.3 g, Sodium 1004 mg, Sugar 15 g
PUMPKIN LASAGNA
This awesome Pumpkin Lasagna recipe has layers of moist pumpkin cake, creamy cheesecake and a crunchy crust. It's a delicious dessert recipe that's super fun to make and perfect for the fall!
Provided by OMGChocolateDesserts.com
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven at 350 F and spray 8×8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8×8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9×9 inch baking dish)
- Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
- Mix cream cheese and powdered sugar until it's light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
- Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it's smooth. Spread over top of cheesecake layer.
- Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.
CREAMY PUMPKIN LASAGNA ROLLS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.
- Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.
- Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.
- Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.
- Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).
- Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.
More about "pumpkin lasagne recipes"
PUMPKIN LASAGNA: A SLICE OF THIS DESSERT WILL HAVE YOU ...
From amandascookin.com
5/5 (4)Total Time 1 hr 11 minsCategory DessertsCalories 284 per serving
- 1st Layer - Bottom Graham Cracker Crust Layer: In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
- 2nd Layer - Cream Cheese Layer: Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons apple cider vinegar or fresh squeezed lemon juice. Mixture should be even and smooth. Spread evenly on top of the graham cracker crust.
- 3rd Layer - Pumpkin Spice Pudding Layer: In a large mixing bowl, whisk the milk and instant pumpkin spice pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
- 4th Layer - Whipped & Toppings Layer: Using an offset spatula, spread thawed whipped topping on top of the pumpkin spice pudding layer. Sprinkle with shaved bittersweet chocolate and toasted pecans. For serving drizzle with caramel sauce. Optionally, you can freeze the Pumpkin Lasagna overnight for more defined slices (as shown in the photos). Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.Enjoy!
BEST PUMPKIN LASAGNA RECIPE — HOW TO MAKE …
From delish.com
5/5 (1)Category Comfort Food, Dinner, Lunch, Main DishServings 8Total Time 1 hr 40 mins
HOMEMADE PUMPKIN LASAGNA RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
Reviews 2Category Main DishCuisine ItalianTotal Time 1 hr
- In a medium frying pan low/medium heat add the olive oil, chopped shallot, chopped pumpkin, salt and pepper, stir to combine then cover and let cook until tender approximately 10-15 minutes, stir often to make sure it doesn't burn. Set aside.
- In a medium pot on medium low heat, melt the butter, add the flour, salt and pepper stir until smooth then slowly add the milk, cook and stir constantly until it starts to thicken. Remove from the heat and add the pumpkin mixture and stir to combine. Bring the mixture back to a boil, stirring constantly for about a minute, remove from the heat then gently fold in 3-4 tablespoons of parmesan cheese.
- Drizzle 1-2 tablespoons on the bottom of a 11 x 7 inch (28x18cm) baking pan. Spread a spoonful or two of sauce on the bottom of the pan, top with a layer of noodles, then sauce, shredded cheese, grated parmesan and repeat for 3-4 layers (depending on how many layers the ingredients will be divided by 3 or 4). Drizzle a little olive oil on the top of the last layer and bake for approximately 15-20 minutes or until bubbly and golden on top. Let sit for 10-15 minutes before serving. Enjoy!
PUMPKIN LASAGNA - EASY NO BAKE PUMPKIN DESSERT - …
From momontimeout.com
Servings 16Estimated Reading Time 5 minsCategory DessertCalories 576 per serving
- Prepare your crust by rough crushing ginger bread cookies in food processor. Add melted butter and combine. Line the bottom of your prepared dish with half the cookie crust, press into even layer.
- In a large bowl, combine milk, pudding mix, pumpkin and spice. Use a hand mixer or stand mixer to mix until smooth and thick, about 2 minutes. Set aside.
- In a second large bowl, beat cream cheese, confectioner’s sugar, vanilla and heavy cream with hand mixer until smooth. As the mousse incorporates it will double in volume. Set aside.
PUMPKIN CHEESECAKE LASAGNA RECIPE - PUMPKIN …
From delish.com
4.2/5 (13)Category Vegetarian, Thanksgiving, Dessert
- In a large bowl using a hand mixer or in the bowl of stand mixer using the whisk attachment, beat cream cheese and sugar until light and fluffy.
- In a medium bowl, whisk together milk, pudding mix, pumpkin, and pumpkin pie spice until smooth and thick.
VEGETARIAN SPINACH PUMPKIN LASAGNA | AMBITIOUS …
From ambitiouskitchen.com
4.8/5 (37)Total Time 1 hr 10 minsCategory Dinner, Pasta, VegetarianCalories 311 per serving
- Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
- While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.
PUMPKIN LASAGNA - CHATELAINE - HEALTHY COOKING …
From chatelaine.com
3.9/5 (31)Category RecipesServings 10Total Time 1 hr 30 mins
VEGETARIAN PUMPKIN LASAGNA - THE SPRUCE EATS
From thespruceeats.com
Calories 536Saturated Fat 10g 48%Cholesterol 49mg 16%Total Fat 20g 26%
PUMPKIN LASAGNE RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
4/5 Servings 4
- In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
- Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
- Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
PUMPKIN LASAGNE RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine ItalianCategory MainsServings 6Total Time 50 mins
- Meanwhile, melt butter in a saucepan over a medium heat. Add flour and whisk to combine. Cook for 2 minutes. Remove from heat. Slowly add milk, whisking until smooth. Return to heat, whisking, until it comes to the boil. Simmer for 2 minutes. Remove from heat. Stir in 1 cup of cheese.
- Place pumpkin and ricotta in a food processor and process until smooth. Transfer to a bowl. Stir in parmesan, chives, extra milk and egg. Season.
PUMPKIN LASAGNA DESSERT RECIPE + (VIDEO) | LIL' LUNA
From lilluna.com
4.8/5 (18)Calories 237 per servingCategory Dessert
- Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
- In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Oreo Crust.
- In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
VEGAN PUMPKIN LASAGNE WITH CASHEW CHEESE RECIPE ...
From elephantasticvegan.com
5/5 (1)Total Time 1 hr 25 minsCategory Main CourseCalories 359 per serving
- Soak the cashews in water overnight. The next day, drain and rinse them. Add them to a blender and add the nutritional yeast, salt, lemon juice and fresh water. Blend on high until completely smooth.
- Cut the hokkaido pumpkin in half and spoon out the seeds. Cut one half in half again and peel the pumpkin. Use a mandolin slicer or cut by hand to get thin pumpkin slices to add on the lasagne on top. With the other half of the pumpkin, dice it in small cubes.
VEGETARIAN PUMPKIN SPINACH LASAGNA - PINCH ME GOOD
From pinchmegood.com
Cuisine ItallianTotal Time 55 minsCategory Healthy Dinner IdeasCalories 232 per serving
- Heat up a skillet or non-stick pan to medium heat on the stovetop and add 1 tablespoon of olive oil to the pan.
- While the spinach is cooking, you can prepare the pumpkin filling. Add all ingredients to a medium size mixing bowl and stir into a nice creamy pumpkin sauce.
- Add the ricotta cheese, egg, mozzarella, parmesan, oregano, salt, and pepper to a medium-size mixing bowl and stir to combine. Fold in the cooked spinach. If you are adding in cooked sausage or ground turkey this is where you would add it in.
PUMPKIN LASAGNA RECIPE- HOMEMADE RECIPES FROM …
From adryblog.net
Estimated Reading Time 2 mins
PUMPKIN LASAGNA - LAYERED PUMPKIN DESSERT RECIPE
From dessertsonadime.com
Servings 9Calories 509 per servingTotal Time 1 hr 20 mins
CREAMY PUMPKIN LASAGNA [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Servings 6-8Estimated Reading Time 2 mins
PUMPKIN LASAGNA RECIPE | LEITE’S CULINARIA | THE FIT ZONE
From thefit.zone
PUMPKIN LASAGNA - ATTIC AMBROSIA RECIPES
From havahas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love