Pumpkin Lasagna
Pumpkin Lasagna takes about 45 minutes from beginning to end. This recipe makes 6 servings with 1197 calories, 33g of protein, and 51g of fat each. For $4.21 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. A mixture of onion, almonds, maple syrup, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a rather expensive recipe for fans of Mediterranean food. A few people made this recipe, and 24 would say it hit the spot. It is brought to you by Vegetarian Times. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is tremendous. If you like this recipe, you might also like recipes such as Pumpkin Lasagna, Pumpkin Lasagna, and Pumpkin Lasagna.
Servings: 6
Ingredients:
10 sugar pumpkins, about 5 to 6 inches round, or small acorn squash
2 cups toasted almonds, finely chopped
1 cup amaretti cookies, ground
2 cups apple cider
⅛ tsp. freshly ground black pepper
½ tsp. freshly ground black pepper
½ tsp. kosher salt
1 tsp. kosher salt
25 5x5-inch sheets fresh lasagna
¼ cup light brown sugar
2 Tbs. maple syrup
½ cup mascarpone
1 Spanish onion, sliced
1 cup grated Parmesan cheese
¼ cup unsalted butter
2 Tbs. unsalted butter
2 to 3 cups vegetable broth
Equipment:
oven
baking sheet
bowl
frying pan
food processor
blender
pot
tongs
sauce pan
Cooking instruction summary:
1. Preheat oven to 350°F.2. Cut tops off pumpkins, and set aside. Scrape out seeds, and discard them. Place pumpkins on a baking sheet, and roast them until tender, about 30 minutes. Remove them from oven, scrape out all flesh from 4 pumpkins and transfer flesh to a bowl. Discard shells. Remove most of flesh from remaining 6 pumpkins, and transfer to a bowl, reserving shells for further baking.3. Heat a large skillet over medium-high heat, and when it is hot, add 1 tablespoon butter. Add onion, and sauté it for 2 minutes. Add brown sugar, and cook for 2 minutes more, stirring occasionally.4. Add pumpkin flesh, and stir it well. Add broth, and bring mixture to a boil. Reduce heat to medium, and cook until pumpkin starts to fall apart, for about 10 to 12 minutes. Add 1/2 cup almonds, transfer to a blender or food processor and purée. Add remaining 3 tablespoons of butter, salt and pepper. Return mixture to skillet, and reheat it.5. Bring a large pot of water to a boil over high heat, add lasagna sheets and cook them until al dente, for 3 to 4 minutes. Remove lasagna from heat, and drain. Place sheets in skillet with pumpkin sauce, and toss. Using tongs, remove sheets, and place them in bottom of shells. Spoon sauce over lasagna, and sprinkle one-quarter of remaining almonds and one-quarter of amaretti, Parmesan cheese and mascarpone over top. Repeat until pumpkins are filled, or all ingredients are used up, with a final layer of almonds, amaretti, Parmesan cheese and mascarpone.6. Bake for 15 to 20 minutes. Meanwhile, place cider and maple syrup in saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until mixture has reduced to one-third and has a sticky, syrupy consistency, about 15 minutes. Add butter, salt and pepper, and set aside.7. Drizzle cider-maple syrup sauce over individual pumpkins, and serve.Wine SuggestionsSweet pumpkin? Almonds? Amaretto? Apple cider? A rich-tasting but refreshing, medium-bodied and delightfully smooth chardonnay that would go well with this dish is the Pumari Chardonnay from California.
Step by step:
1. Preheat oven to 350°F.
2. Cut tops off pumpkins, and set aside. Scrape out seeds, and discard them.
3. Place pumpkins on a baking sheet, and roast them until tender, about 30 minutes.
4. Remove them from oven, scrape out all flesh from 4 pumpkins and transfer flesh to a bowl. Discard shells.
5. Remove most of flesh from remaining 6 pumpkins, and transfer to a bowl, reserving shells for further baking.
6. Heat a large skillet over medium-high heat, and when it is hot, add 1 tablespoon butter.
7. Add onion, and sauté it for 2 minutes.
8. Add brown sugar, and cook for 2 minutes more, stirring occasionally.
9. Add pumpkin flesh, and stir it well.
10. Add broth, and bring mixture to a boil. Reduce heat to medium, and cook until pumpkin starts to fall apart, for about 10 to 12 minutes.
11. Add 1/2 cup almonds, transfer to a blender or food processor and purée.
12. Add remaining 3 tablespoons of butter, salt and pepper. Return mixture to skillet, and reheat it.
13. Bring a large pot of water to a boil over high heat, add lasagna sheets and cook them until al dente, for 3 to 4 minutes.
14. Remove lasagna from heat, and drain.
15. Place sheets in skillet with pumpkin sauce, and toss. Using tongs, remove sheets, and place them in bottom of shells. Spoon sauce over lasagna, and sprinkle one-quarter of remaining almonds and one-quarter of amaretti, Parmesan cheese and mascarpone over top. Repeat until pumpkins are filled, or all ingredients are used up, with a final layer of almonds, amaretti, Parmesan cheese and mascarpone.
16. Bake for 15 to 20 minutes. Meanwhile, place cider and maple syrup in saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until mixture has reduced to one-third and has a sticky, syrupy consistency, about 15 minutes.
17. Add butter, salt and pepper, and set aside.
18. Drizzle cider-maple syrup sauce over individual pumpkins, and serve.Wine Suggestions
19. Sweet pumpkin? Almonds? Amaretto? Apple cider? A rich-tasting but refreshing, medium-bodied and delightfully smooth chardonnay that would go well with this dish is the Pumari Chardonnay from California.
Nutrition Information:
covered percent of daily need
