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
3 eggs
2 T canned pumpkin puree

Pumpkin Sauce
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.

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