October 27, 2013

43*52 Pumpkin Lasagna

It's pumpkin time ;)

I'm always happy when I see the first pumpkins of the season around. 
And every year I'm looking for new recipes for what to make with all these pumpkins.
I browsed through tons of pumpkin lasagna recipes for this week's bake but in the end mixed them all up into one basic, easy vegetarian version.

Enjoy this week with another non-cake-bake!

Vegetarian Pumpkin Lasagna
Inspired by many different recipes

1 medium butternut pumpkin (or hokkaido)
1 onion, minced
2 cloves garlic, minced
olive oil
500 g (17.5 oz) mashed/sieved tomatoes (passata)
basil or oregano, dried
salt and pepper
lasagna sheets
mozzarella, shredded
  • Peel pumpkin and remove seeds. Cut into smaller cubes.
  • Heat up olive oil in a pan, cook onion and garlic for about a minute. Add pumpkin and sautée for about 5 minutes, stir frequently. Add passata, season to taste and let cook until pumpkin is almost tender.
  • Using a spoon or ladle, put a bit of the tomato sauce (without pumpkin) on the bottom of a casserole dish/pan. Lay out lasagna sheets on top. Top with some pumpkin-tomato-sauce, lasagna sheets, pumpkin-tomato-sauce again, lasagna sheets and end with a bit of tomato sauce. Sprinkle shredded mozzarella over top and bake at 200°C (390°F) for about 25-30 minutes.
(sorry, just a bad iphone shot this week...)
My modifications:
None. This is my interpretation of an easy and quick pumpkin lasagna.
You can of course also add minced meat and/or a bechamel sauce but I didn't miss either.

The taste:
Great. Another pumpkin recipe that I will definitely make again.

What is your favorite pumpkin recipe?

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