pumpkin veggie lasagna
there isn't much to say about this...you really need to make it. it is rich, creamy, and so full of flavor. i made a veggie one yesterday but next time i plan on adding some spicy fresh italian sausage.
before it even came out of the oven, littlefoodie cutie was begging for lasagna. he downed a bowl, then 2 hrs later ate another bowl. kid approved (and grammi approved as well!), that's for sure! this recipe has already made a special spot in my littlefoodie heart and a very special spot in my no fail recipe stash!
1 pckg fresh lasagna noodles (i use the tj's brand in the deli section, no-cook and fresh...yummm!)
1 pack cremini mushrooms, sliced thin
2 scrubbed zucchini, diced small
1 cup frozen spinach (fresh still creeps me out)
1 small yellow onion, small diced
1 tbl minced fresh garlic
1/2 tsp oregano
1/4 tsp red pepper flakes
olive oil and butter
1 can organic pumpkin
1 can organic tomato sauce
2 tsp dried rubbed sage
1/2-3/4 cup milk
1 tbl balsamic vinegar
1 tub fresh ricotta
1 cup grated parmesan/reggiano
2 1/2 cups grated mozzarella
saute on med low onion, garlic, mushrooms, zucchini in a small amount of butter and olive oil.
saute until onions are translucent and mushrooms and zucchini are soft and cooked thru. toss in the spinach and mix up.
season with salt and pepper and red pepper. set aside.
in a bowl combine pumpkin, tomato sauce, milk, sage, vinegar and s&p. whisk up...if too thick add just a bit of milk cause you don't want it thin.
mix ricotta with egg, s&p, and 1/2 cup parm/reggiano.
layer a thin bit of pumpkin/tomato sauce on bottom of casserole dish.
top with about 3-4 strips of lasanga noodles over the sauce.
with a slotted spoon add about 1/2 cup of mushroom mixture over noodles, dollop of ricotta, sprinkle some mozzarella and a little parm/reg. than more pumpkin tomato sauce.
then at the top finish with more pumpkin tomato sauce, sprinkle some parm/reg and some mozzarella.
put into oven and cook 40-45 min. or until browned, bubbly and gooey!!!!!!
this is another great recipe that you can play with. as i said above i really think some spicy fresh italian sausage would be awesome but for the first time make it veggie than you can really taste the flavors!
also, i kind of eyeball how much of each mixture i use in the layers...just remember to have enough sauce to pour over the top....you don't need a ton and its not like regular tomato sauce lasagna.