PUMPKIN LASAGNA ROLLS
It's pretty much impossible to get enough pumpkin during the fall months, so we rolled each of these lasagna noodles with a creamy, cheesy pumpkin filling. The result: roll-ups that have just the right amount of filling and they come together in a fraction of the time it takes for a traditional layered lasagna. This dish is perfect for a cozy fall night when the comfort food cravings come on strong.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough to roll without cracking. Rinse with cold water and drain well. Lay in a single layer on a baking sheet.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, until sandy in consistency and lightly toasted, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6 to 8 minutes. Add 2/3 cup of the Parmesan and cook, stirring, until melted, 1 to 2 minutes. Remove the sage leaves and discard; allow the sauce to cool slightly, about 5 minutes.
- Beat the egg in a large bowl then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1 cup of the sauce onto the bottom of the dish.
- Lay half of the cooked lasagna noodles on a clean work surface and spread 2 heaping tablespoons of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up and transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/3 cup Parmesan.
- Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, 18 to 20 minutes. Garnish with the torn sage leaves, if using, and let stand for 5 to 10 minutes before serving.
PUMPKIN LASAGNA
Provided by Robert Irvine : Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.
- Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil.
- 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.
- Build your lasagna in a 9-by-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 15 minutes before slicing.
PUMPKIN LASAGNA
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
ROAST PUMPKIN & SPINACH LASAGNE
Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort
Provided by Diana Henry
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
- Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
- Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
- For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
- Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.
Nutrition Facts : Calories 435 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
More about "pumpkin lovers lasagna food"
46 PUMPKIN RECIPES THAT ARE PERFECTLY DELICIOUS
From foodnetwork.com
Author By
VEGETARIAN SPINACH PUMPKIN LASAGNA | AMBITIOUS KITCHEN
From ambitiouskitchen.com
PUMPKIN, BACON AND CHARD LASAGNA RECIPE - FOOD NETWORK
From foodnetwork.com
5/5 (23)Category Main-DishAuthor Molly YehDifficulty Intermediate
- Set an oven rack in the middle position. Preheat the oven to 425 degrees F. Grease a 9-by-13-inch glass or ceramic baking dish with olive oil. Set aside.
- To cook the bacon: Arrange the bacon in an even layer in a large skillet or Dutch oven. Heat the pan over medium heat and cook the bacon for 4 to 5 minutes per side until crispy.
- To cook the chard: Remove all but a thin layer of bacon fat from the pan and heat over medium heat. When hot, add the onions. Season with a couple pinches of salt.
- For the sauce: In a large mixing bowl, combine the pumpkin, chicken broth, cream and chipotle. Season with 1 teaspoon salt and whisk until smooth. In a separate, large mixing bowl, combine the ricotta, parsley, egg and 1/2 cup of the Parmesan.
- To assemble the lasagna: Press out excess liquid from the chard with the back of a wooden spoon.
- Spread 1 cup of the pumpkin sauce in the bottom of the prepared baking dish. Lay 3 noodles side-by-side on top of the sauce. Dollop with a third of the ricotta mixture and spread evenly on top of the noodles with the back of a spoon.
- Cover the baking dish with foil, tenting it slightly so it doesn’t stick to the cheese, and bake for 30 minutes. Uncover and bake until the edges are bubbly and the top is browned and crusty, 15 to 20 minutes more.
PUMPKIN LASAGNE RECIPE - QUICK FROM SCRATCH VEGETABLE …
From foodandwine.com
4/5
- In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
- Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
- Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
BEEF AND PUMPKIN LASAGNA - CAFE DELITES
From cafedelites.com
PUMPKIN LOVERS LASAGNA | PUNCHFORK
From punchfork.com
19 HALLOWEEN DINNER IDEAS FOR KIDS - FOOD NETWORK
From foodnetwork.com
PUMPKIN LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
25 BEST HALLOWEEN POTLUCK IDEAS - FOOD NETWORK
From foodnetwork.com
PUMPKIN LOVERS LASAGNA : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
BEST PUMPKIN LASAGNA RECIPE — HOW TO MAKE PUMPKIN …
From delish.com
PUMPKIN KALE LASAGNA (USES NO-COOK NOODLES + QUICK TO PREP!)
From spicesinmydna.com
HOW TO MAKE PUMPKIN DESSERT LASAGNA | KITCHN
From thekitchn.com
PUMPKIN LOVERS LASAGNA RECIPE | RACHAEL RAY | COOKING CHANNEL
From cookingchanneltv.com
KALE AND ITALIAN SAUSAGE LASAGNA WITH PUMPKIN BéCHAMEL - FOOD52
From food52.com
PUMPKIN LASAGNA WITH RICOTTA AND SWISS CHARD - FOOD & WINE
From foodandwine.com
PUMPKIN LOVERS LASAGNA RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love