Pumpkin Lasagna
By Steve Briley
AmesEats Flavors Writer
We are here to help you get all you can out of this year’s pumpkins and one way to do it is with this fantastic pumpkin lasagna. Trust us, all your friends will be raving about this one.
1 cup pumpkin puree
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4-6 cloves garlic, sliced
1/2 cup red wine
1 28-ounce can tomato sauce
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
Salt and pepper to taste
1 16-ounce box lasagna noodles
1 large egg
2 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded Romano cheese
1 large zucchini, very thinly sliced
1. Preheat the oven to 350 degrees F. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.
2. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and sauté for about 6 to 7 minutes. Add the garlic and cook for 2 more minutes. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs over medium-low heat. Season with salt and pepper, cover and reduce to low heat. Simmer 15 minutes, stirring occasionally.
3. Meanwhile, bring a large pot of water to a boil. Add the lasagna noodles and cook according to package directions. Drain and toss with the remaining 1/2 tablespoon olive oil.
4. Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the Romano.
5. Build your lasagna in a 9×13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool before slicing.
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