The Pioneer Woman Tasty Kitchen
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Pumpkin Lasagna

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Desperate to use up all of the frozen pumpkin that we had left over this fall, I made up this dish. I think it would also be nice with a hazelnut cream sauce instead of just the regular cream sauce described here. That is, if you were looking for something a little richer.

Ingredients

  • 1-½ pound Raw Pumpkin Cut Into 1 Inch Cubes
  • 1 pound Part-skim Ricotta Cheese
  • 1 pound Shredded Mozzarella Cheese, Divided
  • ½ cups Grated Parmesan Cheese
  • ½ cloves Nutmeg, Ground
  • 3 Tablespoons Canola Oil, Divided
  • 8 cloves Garlic, Minced, Divided
  • 2 whole Medium Yellow Onions, Diced, Divided
  • 3 pinches Kosher Salt
  • 3 pinches Fresh Ground Pepper
  • 2 pinches Cayenne Pepper
  • 2 teaspoons Green Sage-based Poultry Seasoning, Like Bell's
  • 2 cups Half-and-half, Divided
  • 1 box Lasagna Noodles, Boiled And Drained (10 To 16 Ounce Box)

Preparation

Preheat oven to 350 degrees. Roast the pumpkin cubes in an 8 x 8 glass baking dish for about one hour, uncovered. When finished, mash the pumpkin in the baking dish and set aside.

In a blender, combine ricotta with about half a pound of the mozzarella and all of the parmesan cheese. Blend until all ingredients have the same consistency. Grate the nutmeg into this mixture and pulse a couple of times to mix it in. You may need to do this in batches, depending on the capacity of your blender. Set this cheese mixture aside.

In a large sauce pan, heat half of the oil and add 6 cloves of the minced garlic and 1 of the diced onions. Cook until translucent, then add the mashed pumpkin and cook for a few minutes, stirring constantly. Add the salt, pepper, cayenne and green poultry seasoning and mix in a couple splashes of half and half. Don’t add so much cream that it’s soupy. You want just enough so that the whole pumpkin mixture holds together.

Grease 9 x 13 inch lasagna dish. Layer the noodles, then cheese mixture. Noodles, pumpkin mixture. Noodles, cheese mixture. Noodles, pumpkin mixture dotted with what’s left of the ricotta mixture. Noodles. Set aside.

On stove heat up the other half of the oil in a frying pan along with the remaining 2 cloves of garlic and remaining diced yellow onion. Cook until translucent. Add the remaining half and half (about a cup) and salt and pepper to taste. Stir constantly while it heats up and thickens. Drizzle over the top layer of noodles and into any cracks and crevices in the lasagna. On top of the lasagna sprinkle the remaining shredded mozzarella and top with a dusting of Parmesan.

Bake at 350 for 1/2 hour, or until mozzarella starts to turn golden brown.

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3 Reviews

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Shasha on 10.26.2012

This was great! Took a little more effort to make but it was totally worth it. Added a couple of crumbled spicy sausage for extra flavor and it turned out delicious.

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Sarah on 10.23.2011

Made a double recipe of this for my annual “all things pumpkin” party- it was a huge hit! The creaminess of the cheese combined with the savory pumpkin filling- a total winner.

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pukingpastilles on 10.12.2010

I wanted to make something savory with my pumpkin, so decided to try this even though it sounds kinda weird. But let me tell you, it was DELICIOUS! I had a hard time stopping with two servings. My husband loved it, so did my 1 year old. The other kids didn’t like it but that’s their problem. :)

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