Wednesday, March 7, 2012
40 Meatless Meals: Double Pumpkin Lasagna
Pumpkin noodles and sauce make for a hearty winter dinner.
Fresh pasta sheets, made with
2 cups flour
2 T canned pumpkin puree
1 T butter
1 shallot, minced
1 clove garlic, minced
remainder of 16 oz can pumpkin puree
1/2 t salt
1 t parsley
1 t sage
2 cups ricotta cheese
1 1/2 cups mozarella cheese, grated, divided
Prepare 6 pasta sheets; trim to size of pan. Grease pan. Preheat oven to 375.
Sautee shallot in butter until tender. Stir in garlic. Fold in remaining ingredients.
Layer pasta-sauce-ricotta-grated cheese, reserving 1/2 cup cheese. End with pasta. Bake covered 40 minutes. Top with remaining cheese and bake 5 minutes, or until melted.
A 9x9 pan serves 4.