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pumpkin lasagna

December 6, 2010

So…we had an amazing local Thanksgiving dinner with dear friends and family with lots of leftovers and then…nothing. So I dug out some pumpkin puree I had frozen and made the following dinner, it was a hit for all four of us. It is adapted from a couple different recipes I found on-line, so I thought I’d share it with the few of you that read this and love food…REAL FOOD.

Pumpkin Lasagna

FIRST create the Pumpkin Filling

2 pints of frozen pumpkin (or winter squash) puree (thawed)

1-2 T dried sage (or 1 bunch of fresh sage)

1 tsp. nutmeg

1/8 tsp. salt

1)   Mix the above ingredients together in a skillet

2)   Sauté on low-medium (continue to sauté on low until it is time to create the layers )

SECOND create Besciamella Sauce

3 c. milk

2 T butter

2 T flour

salt (to taste)

nutmeg (to taste)

1)   Melt butter in a medium saucepan.

2)   Take off the heat and add flour a bit at a time and stir until smooth.

3)   Place back on the stove and cook together for two to three minutes, stirring continuously so it will not stick to the bottom. Stop cooking if it starts to get color.

4)   On another saucepan heat the milk but make sure it doesn’t boil, and when it is hot add it to the butter and flour mix, blending all together with a wooden spoon and keep on cooking on low flame till the sauce starts boiling.

5)   Add salt and nutmeg to taste.

6)   Cover and keep on simmer for about 15 minutes stirring once in a while so it doesn’t stick.

7)   Turn the heat off and let it stand another 15 minutes before using. It becomes firmer as it cools.

—while this is simmering and cooling you can use this time to

  1. Grate 1 c. parmesan cheese (set aside for layers)
  2. Cook lasagna noodles

THIRD create the layers of the Lasagna

Pumpkin Filling

Besciamella Sauce

Parmesan Cheese

Lasagna Noodles

1)   Create layers starting with Lasagna Noodles on the bottom of the pan.

2)   Followed by Pumpkin Filling, Besciamella Sauce, and Parmesan Cheese

3)   Repeat this patter 4-5 times (your preference of layers).

BAKE for 25 minutes at 375° F.


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