Pumpkin Lovers Lasagna
You can never have too many Mediterranean recipes, so give Pumpkin Lovers Lasagnan a try. One portion of this dish contains about 43g of protein, 42g of fat, and a total of 834 calories. For $3.68 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by Foodnetwork. It works well as a rather expensive main course. 957 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. If you have milk, flour, nutmeg, and a few other ingredients on hand, you can make it. With a spoonacular score of 95%, this dish is super. If you like this recipe, take a look at these similar recipes: Meat Lovers Cheating Lasagna, Make-Ahead Meat-Lovers' Lasagna Roll-Ups, and Chocolate Lovers Pumpkin Fudge Brownie Pancakes with Chocolate Kahlua Sauce.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 80 minutes
Ingredients:
6 tablespoons butter
1 pound butternut squash, peeled and cut into bite-size pieces
2 15-ounce cans pure pumpkin puree
1 1/2 cups chicken stock
3 eggs
1 head escarole, coarsely chopped
3 tablespoons all-purpose flour
2 cups fresh ricotta
10 to 12 fresh sage leaves, torn
1 head garlic, cloves separated but not peeled
12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded
Kosher salt
3 cups milk
Freshly grated nutmeg
1 box no-boil flat lasagna
2 cups freshly grated Parmigiano-Reggiano
Freshly ground pepper
Equipment:
oven
pot
sauce pan
bowl
whisk
baking pan
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 375 degrees F.
2. Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
3. Cover the garlic cloves with water in a saucepan and simmer for 20 minutes.
4. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
5. Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat.
6. Add the sage and stir.
7. Add the squash, stir and season with salt and pepper.
8. 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.
9. Remove from the heat.
10. Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat.
11. Add the flour and whisk for 1 minute.
12. 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).
13. Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
14. In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
15. Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
16. Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish.
17. 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.
18. Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more.
19. Let rest for 15 minutes, then cut and serve.
Nutrition Information:
covered percent of daily need
