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Pumpkin Lasagna
Servings
8
8
Cuisine Type
- italian
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Pasta
- Vegetables
Chef Robert Irvine
TV Food Network and author of “Fit Fuel: A Chef’s Guide to Eating Well, Getting Fit, and Living Your Best Life”
Pumpkin puree and sliced zucchini add two vegetable layers to traditional lasagna for a nutritional and flavor boost. Unlike the long-simmering sauces called for in some classic lasagna recipes, this meaty sauce cooks quickly. To create a vegetarian version, eliminate the sausage.
Ingredients
1 cup pumpkin puree
1 1/2 tbsp. extra virgin olive oil
1 med. onion, chopped
4 to 6 garlic cloves, sliced
1 lb. spicy Italian sausage, casings removed
1/2 cup red wine
1 can (28 oz.) tomato sauce
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp. dried oregano
Kosher salt and freshly ground pepper
1 lb. lasagna noodles
1 large egg
2 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup shredded Romano cheese
1 large zucchini, very thinly sliced
Steps
Preheat oven to 350 F. Place pumpkin puree in sieve; drain well.
In large saucepan over medium heat, heat 1 tablespoon olive oil. Add onion; sauté until translucent, 6 to 7 minutes. Add garlic and cook until fragrant, 2 minutes longer. Stir in sausage, breaking up pieces; cook until brown.
Pour in wine; cook until reduced by half. Stir in tomato sauce and herbs; bring to a simmer over medium-low heat. Season with salt and pepper; cover and reduce heat to low. Simmer 15 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil. Cook lasagna noodles until al dente; drain and toss with remaining 1/2 tablespoon olive oil.
In bowl, mix strained pumpkin puree with egg; season with salt and pepper to taste. In a separate bowl, mix ricotta, 1 cup mozzarella and Romano.
In 9-by-13-inch baking dish, layer some sauce and lasagna noodles; evenly spread on half of pumpkin filling and top with half the zucchini and half the cheese mixture. Repeat layers, finishing with noodles and sauce; sprinkle with remaining 1 cup mozzarella.
Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.
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