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 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.
PUMPKIN AND BASIL LASAGNA
Make and share this Pumpkin and Basil Lasagna recipe from Food.com.
Provided by Annisette
Categories Cheese
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- Lightly grease a cookie sheet. Cut the pumpkin into thin slices and arrange on the cookie sheet in a single layer. Brush slices with oil and cook for 1 hour, or until softened, turning halfway through cooking.
- In a bowl, add ricotta, pine nuts, basil, garlic, and Parmesan. Mix well using a wooden spoon.
- Cook the lasagne sheets according to the package directions.
- Brush a square 8 inch ovenproof dish with oil. Arrange one third of the pasta sheets over the base of the dish and spread with the ricotta mixture. Top with half of the remaining lasagne sheets.
- Arrange the pumpkin evenly over the pasta with as few gaps as possible. Season with salt and cracked black pepper. Top with the final layer of pasta sheets. Sprinkle mozzerella cheese over the top.
- Bake for 20-25 minutes or until the cheese is golden.
- Let sit for about 10 minutes before cutting into squares.
SPINACH & RICOTTA LASAGNA WITH PINE NUTS
Adapted by from Delia. Made tonight and even my spinach hating father tried some. I used shop bought bechamel sauce instead of the sauce recipe and it worked fine.
Provided by mortarandpestle
Categories Spinach
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 170°C (Fan forced).
- Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good season.
- Heat over a medium heat, whisking the whole lot continuously until it comes to a simmer point and has thickened. Cook for 5 minutes.
- Stir in the parmesan and remove the flyleaf; set aside.
- Remove the stalks from the spinach and wash thoroughly.
- In a large saucepan put the knob of butter and spinach leaves together, put a lid on and cook for 2-3 minutes on medium heat, making sure the leaves dont burn.
- Drain the spinach in a colander and allow to cool. Squeeze all the liquid out of the spinach and chop finely.
- In a bowl combine the chopped spinach, ricotta, cream, nutmeg and salt and pepper to taste. Mix well and add the cheddar.
- In a small frying pan over a medium heat and add the pine nuts and dry fry for about 1 minute to toast them.
- To assemble the lasagna spread a 1/4 of the sauce into the bottom of a ovenproof dish (23cm x 23cm).
- Add a 1/4 of the spinach mixture, followed by a scattering a pine nuts and 1/4 of the mozzarella. Now place lasagna sheets on top, they may need to be torn to fit the dish.
- Repeat the process until all ingredients are layered, finishing with a layer of pasta, the rest of the sauce and the remaining cheese.
- Place in the oven and cook for 50-60 minutes or until the top is golden and bubbling.
- Remove from the oven and allow to settle for 10 minutes.
Nutrition Facts : Calories 828.7, Fat 56.7, SaturatedFat 35.2, Cholesterol 194.7, Sodium 684.1, Carbohydrate 41.7, Fiber 2.1, Sugar 1.6, Protein 39
PESTO AND PINE NUT LASAGNA
Make and share this Pesto and Pine Nut Lasagna recipe from Food.com.
Provided by Shannon Cooks
Categories Spinach
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain and set aside.
- In large skillet over medium heat, saute onion and garlic in 2 tablespoons olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto and pine nuts.
- In a large bowl mix ricotta cheese, egg, salt, pepper, red pepper flakes and nutmeg.
- In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top.
- Make the alfredo sauce: In a medium saucepan combine cream, butter, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat.
- Spread the Alfredo sauce over the top of the lasagna and sprinkle with remaining 1/4 cup parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutrition Facts : Calories 589.7, Fat 35.7, SaturatedFat 18.3, Cholesterol 110.9, Sodium 507.8, Carbohydrate 45.6, Fiber 9.5, Sugar 2.3, Protein 26.5
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
SPINACH & PINE NUT LASAGNE
A classic flavour combination served in a layered Italian pasta bake with creamy white sauce and a dusting of nutmeg
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use.
- Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.
- Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers - a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.
Nutrition Facts : Calories 654 calories, Fat 34.1 grams fat, SaturatedFat 16.6 grams saturated fat, Carbohydrate 57.8 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 5.9 grams fiber, Protein 29.1 grams protein, Sodium 1.3 milligram of sodium
BAKED BUTTERNUT SQUASH, RAISIN AND PINE NUT LASAGNA
This was one of my favorite Weight Watchers recipes and a nice variation on the standard red sauce lasagna. It is creamy and a bit sweet from the squash and raisins and oh so satifying. As presented here, it is a bit higher in points than the original (7 versus 6 points) but I think is a more appealing, creamier dish. Whether you are doing WW or not, you'll enjoy this one. I've also added 1/2 cup of part-skim ricotta (4 points total) to the middle layer at times with good success.
Provided by justcallmetoni
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Prepare lasagna noodles as directed on the package.
- To prepare the squash, peel and remove seeds, trimming into 1 or 2 inch cubes. Place in a pot of boiling water and cook until just tender. Remove water and mash by hand. (You can also do this in the microwave if you have one.)
- Place flour in a small saucepan over low to medium heat and very gradually whisk in milk and garlic. Warm milk slurry, stirring constantly, until sauce simmers and is thickened, about 3 minutes. (It will continue to thicken in the baking so don't worry if it seems a bit thin at this stage.) Remove from heat and stir in Parmesan cheese, salt and pepper.?.
- Spread 1/3 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 2/3 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese.
- Cover lasagna with aluminum foil and bake for 15 minutes. Remove foil and continue baking until lasagna bubbles around edges and is browned on top, about 15-20 additional minutes.
- Slice into 8 pieces and serve.
Nutrition Facts : Calories 377.2, Fat 8.1, SaturatedFat 4, Cholesterol 25.7, Sodium 392, Carbohydrate 54.9, Fiber 2.6, Sugar 19.1, Protein 22.1
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