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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 18 |
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Italian-Americans often serve lasagna or another pasta dish before their Thanksgiving turkey, and it got us thinking – what would happen if we cooked pumpkin, the most iconic Thanksgiving food, in lasagna. The result is a delicious blend of traditions. Made heartier with the addition of ricotta cheese, mushrooms and greens, this vitamin-A rich pumpkin lasagna can be served as a sophisticated side dish or a substantial vegetarian entrée (perfect for the vegetarians at your holiday table, too). Ingredients:
1 tablespoon extra virgin olive oil, divided |
2 large onions, chopped |
1 (4 ounce) can sliced mushrooms, drained |
3 garlic cloves, minced |
1/4 teaspoon dried italian seasoning |
1 (15 ounce) can mixed greens, drained |
1 (15 ounce) can 100% pumpkin |
1 (15 ounce) container ricotta cheese, preferably whole milk |
3/4 cup freshly grated parmesan cheese, divided |
1/2 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon grated nutmeg |
1 cup alfredo sauce |
15 lasagna noodles, cooked according to package directions (about 3/4 pound) |
Directions:
1. Preheat oven to 350°F.
2. Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.
3. Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.
4. Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.
5. Rest for 15 minutes and cut in 12 to 18 squares.
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