Easy, Cheesy Pumpkin Lasagna
Why I Love This Recipe
This fall and winter, as I've been learning to eat locally and seasonally, I have been working on a bunch of ways to use pumpkin and winter squash. I have been developing this pumpkin lasagna recipe for a while. It's too soupy if you use already cooked lasagna noodles, but it works well with no-boil noodles. The recipe isn't perfect yet, but it is good enough to share!
Ingredients You'll Need
(Pureed butternut squash would work too if you don’t like or can't eat pumpkin.)
1 yellow onion
1 T. olive oil
15 oz. of pumpkin, pureed (or 1 can)
1 lb. ricotta cheese (1 tub)
1 c. parmesan cheese, divided in half
2 eggs, beaten
1 1/2 tsp. nutmeg
1/2 tsp. ginger
2 tsp. sage
salt and pepper
1 1b. whole-wheat lasagna noodles (no-boil)
2/3 c. pine nuts
5 oz. fresh spinach (1 box) . . . or a defrosted loose-pack bag of frozen spinach, pressed to dry out some
1 1/2 c. mozzarella cheese
16 oz. butternut squash soup (1 small box--only if you are using no-boil lasagna)
Preheat the oven to 375.
Chop your onion pretty finely, and put olive oil in a (preferably non-stick) saucepan at med-high. When the oil is hot, add the onion. Cook five minutes, stirring regularly, and reduce the heat to low. Stir occasionally until onion is soft and has started to caramelize–or until whenever the rest of your meal is ready to put together.
Mix together in a large bowl the ingredients from pumpkin to pepper, using only half of the Parmesan. Stir in your sauteed onions.
In a dry non-stick pan or in your toaster oven, toast your pine nuts for 2-3 minutes on med. heat, tossing once. (Cook until they start to brown.)
Spray a 9×13 pan with cooking spray. Put a little of the pumpkin mixture in the bottom and spread it around.
Put a layer of noodles down, and spread a layer of pumpkin. Sprinkle it with pine nuts, spinach--use more than you might think, as it shrinks incredibly--and mozzarella. Continue layering until your ingredients are used up. Sprinkle the remaining Parmesan over the top of the lasagna, and pour on a coating of your butternut squash soup. (Don't use the soup if you pre-boiled your lasagna noodles.)
Bake 40-45 minutes–until lasagna is bubbling well and cheese on top is melted and beginning to brown.
We served the lasagna with some red Russian kale, which I chopped (removing the stems) and steamed with garlic and herbs. One of our dinner guests said that the slightly bitter kale was the perfect accompaniment to the slightly sweet lasagna.