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.
MEDITERRANEAN LASAGNA
Make and share this Mediterranean Lasagna recipe from Food.com.
Provided by Natasha Feldman
Categories European
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Use a mandolin to thinly slice, about an 1/8th inch thick, the zucchini and eggplant into long strips. Line two half sheet trays with paper towel and lay the strips of vegetables over the lined sheet trays. Evenly sprinkle the salt over the vegetables and then top them with another sheet of paper towel. Continue to layer the vegetables and paper towels in single layers until all the vegetables are covered. Let the vegetables stand while you prep the rest of the ingredients, at least 30 minutes; the vegetables will let off their excess moisture.
- Meanwhile bring a pot of salted water to a boil. Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften.
- Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Add the mushrooms and cook about 6-8 minutes or until softened and the excess liquid has evaporated from the pan. Season with salt. Stir in the garlic and cook an additional minute or until fragrant. Next add the spinach to the pan and cook until wilted. Season the mixture again with salt to taste once the spinach has completely wilted and excess liquid has cooked off. Turn the heat off and let the mixture cool.
- To a large bowl combine the ricotta, lemon zest, spinach and mushroom mixture, parsley, basil, dried oregano and red pepper flakes. Season the ricotta mixture with salt to taste.
- In a 9x13 inch baking dish evenly spread 3/4 cup of tomato sauce over the bottom. Top the sauce with 4 lasagna noodles. Evenly spread one third of the ricotta mixture over the noodles. Next, shingle half of the eggplant slices over the ricotta and press down on the eggplant firmly to ensure the layers are even. Spread another 3/4 cup of sauce over the eggplant followed by half of the zucchini. Again, press down on the zucchini to keep the layers even. Spread another third of the ricotta over the zucchini, followed by four more noodles and another 3/4 cup tomato sauce. Shingle the remaining eggplant over the sauce and press firmly down on the eggplant. Spread the remaining ricotta over the top, the last four noodles and another 3/4 cup tomato sauce. Shingle the zucchini over the top of the lasagna and sprinkle the top with shaved parmesan.
- Place the lasagna in the oven and bake for 45 minutes or until the lasagna is bubbling on the sides and the cheese is beginning to brown on top. Remove from the oven and let stand 15 minutes before cutting and serving.
- Nutrition Info Per Serving.
- Calories: 361.
- Total Fat: 15 grams.
- Saturated Fat: 7 grams.
- Total Carbohydrate: 40 grams.
- Sugars: 12 grams.
- Protein: 6 grams.
- Sodium: 886 milligrams.
- Cholesterol: 34 milligrams.
- Fiber: 6 gram.
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA
Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephen's Day - the 26th December; it is a public holiday in the UK and most Commonwealth countries..........generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce.
Provided by French Tart
Categories Savory Pies
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Preheat the oven to 200C/180C fan/400F/gas 6, slipping in a baking sheet as you do.
- To make the pumpkin filling: heat the oil and butter in a shallow casserole dish or roasting tin and fry the sage leaves over a gentle heat for about 2 minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so. Add the pumpkin pieces, turn well in the oniony oil and then add the vermouth (or wine), the water and chopped tomatoes. Roast in a pre-heated oven for 30 to 45 minutes, stirring occasionally. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
- For the tomato sauce: simply pour the chopped tomatoes and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
- To make up the cheese layer: in a separate bowl beat the goat's cheese, cream cheese, Cheddar and ricotta with the eggs, nutmeg, and salt and pepper to taste.
- To assemble the lasagne, begin by putting 500ml of the cold tomato sauce in the bottom of a roasting tin (measuring approx 36cm x 26cm x 6cm). Then layer with a third of the lasagne sheets, overlapping them well. Leave the rest of the tomato sauce aside for the time being.
- Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. Slice and chop the mozzarella balls and dot over the top.
- Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's been standing for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesy pool at the bottom of the tin; bread dunked into this is gorgeous.
- Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
- MAKE AHEAD TIP Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the fridge. Make the cheese layer and keep, covered, in the fridge. When ready to use, assemble the lasagne and cook as directed.
- FREEZE AHEAD TIP Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the fridge. When ready to use, assemble the lasagne and cook as directed.
Nutrition Facts : Calories 743.5, Fat 38, SaturatedFat 17.4, Cholesterol 131.8, Sodium 1047.8, Carbohydrate 73.1, Fiber 5.3, Sugar 12.6, Protein 31.8
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
LE LASAGNE AUTENTICHE SICILIANE SUPREME
(Authentic Sicilian Lasagna Supreme) This is a very old lasagna recipe handed down through many generations, and was given to me by an older Sicilian woman. It takes a while to make, but is it ever worth the wait.
Provided by TheHungaryCook
Categories Meat
Time 2h55m
Yield 1 large pan, 12-18 serving(s)
Number Of Ingredients 21
Steps:
- Prepare the lasagna noodles according to package directions.
- Drain and set aside.
- Cook the ground beef and sausage.
- Drain off the grease.
- Add the onion, garlic and mushrooms to the meat/sausage mixture.
- Saute until onion is tender.
- Add the sugar, salt, basil, fennel seed, pepper, tomatoes and tomato paste. Blend well. Simmer for 1 hour.
- Combine the eggs, ricotta cheese, parsley and salt. Blend well.
- In the bottom of a very large baking pan, spread just enough of the meat mixture to cover the bottom.
- Layer lasagna noodles, meat sauce, black olives, ricotta cheese mixture, mozzarella cheese, asiago cheese and parmesan cheese.
- Repeat layering making sure to end with the parmesan cheese.
- Cover with foil.
- Bake at 375 degrees for 25 minutes.
- Remove the foil and bake for 25 additional minutes.
BROWN RICE ROAST PUMPKIN AND SEED SALAD
I am just going to make this for dinner and thought I must post it quickly. I love this salad. You can serve it as a main course salad or as I am doing with lamb cutlets.
Provided by Wendys Kitchen
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pumpkin in oven, sparyed with olive oil until light brown and tender. Let coll to room temperature.
- Cook brown rice in large saucepan of boiling water for 30 minutes. Drain in colander - do not overcook. Cool.
- Brown pumpkin and sunflower seeds in oven for 5 minutes at 180 Degrees Celsius.
- Remove from oven and let cool slightly.
- Mix all dressing ingredients together.
- Place rice in large bowl, pour over dressing, mix throught, add all other ingredients and mix well.
Nutrition Facts : Calories 368.5, Fat 9.8, SaturatedFat 1.6, Sodium 175.6, Carbohydrate 63, Fiber 4.2, Sugar 3.5, Protein 10.7
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