recipes for feeding the toddling masses...creating and posting happy and pleasurable eats for the mamas and the papas, the babies and everyone in between.

Friday, November 10, 2006

pumpkin veggie lasagna

there isn't much to say about 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 egg
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.
repeat layers.

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 don't need a ton and its not like regular tomato sauce lasagna.


Anonymous karrie said...


I saw this too late for it to be dinner this evening,but I am definitely making a batch this weekend. Oh my!

12:04 PM

Anonymous karrie said...

ok, here is what I just made.

-used Barilla Plus rotini since my husband is diabetic. (+protein)

-mixed the pumpkin with abt half a jar of Muir Glen cabernet marinara and a dash of half&half.

-tossed in a little cinnamon & nutmeg

-beat an egg into lowfat riccotta + freshly ground pepper

-sauteed loads of garlic, sweet onion, diced zucchini, thawed, chopped spinach and one diced red pepper in evoo. I had some portabellas, but noticed one was a bit blue/moldy, after I started chopping. eeeu! so I rinsed the other veggies again and tossed the mushrooms. hopefully ok.

-remembered I had some kind of chicken sausage frozen in ziplocks. unsure of variety. defrosted, chopped it up and sauteed.

-tossed everything together.

-used up several bits of sharp/hard cheeses.

-covered with shredded mozz, and threw it in to bake. Smells lovely

Any ideas for something pumpkin with a moroccan or indian twist? You always have such great ideas!

I stocked up on the cans when they went on sale.

8:31 AM

Blogger foodiemama said...

sounds yummy karrie! i am so glad you tried it!
i am putting down littlefoodie booty down for a nap in a bit and i will brain storm some more pumpkin ideas, haha!
i'd imagine a hearty curry with pumpkin flavors would be good...or a lentil stew with garam masala and some pumpkin blended in...oh, the possibilities!

9:35 AM

Blogger foodiemama said...

here is one i made along time ago...i plan on making it this week with some samosas and posting it! just thought i'd get it up here for you now!

morrocan chickpea and pumpkin stew
2 cups garbanzos (chickpeas)
olive oil
1 1/2 cups leeks, chopped or 1 cup yellow onion, diced
8 cups chicken or veggie stock
4 cups pumpkin
2 1/2 tbl organic cane sugar or honey
2 tsp cinnamon
1/8 tsp allspice
1/4 tsp ginger
1 tsp minced garlic
salt and pepper to taste

saute onions and garlic in olive oil over low heat.
add the pumpkin, stock, garbonzos, spices, s&p and sugar or honey.
bring to boil then lower and simmer for about 10-15 minutes.
serve with a jasmine or basmati rice! and a little yogurt swirled in...tastes good with some samosas!

(some browned lamb chunks would be delicious in this too!)

9:50 AM

Blogger Gabriella True said...

oh yum.

can never have enough pumpkin

pumpkin risotto

12:57 AM

Blogger Jammer said...

Oooh! Pumpkin rissotto souunds great! As does any of the Indian pumpkin recipes.

Thanks for being Karrie's constant source of food inspiration. We're eating very well these days. :)

7:51 AM


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