Friday, December 9, 2011

Pumpkin Lasagna

I started out with a recipe for this, but soon strayed from it so far I guess this would be considered an original recipe. There were four tasters on this and we all liked it. You could just use your own lasagna recipe and add extra layers of pumpkin.

no-boil lasagna noodles
spaghetti or marinara sauce
cottage cheese
Parmesan cheese, grated
Gorgonzola cheese, crumbled
fresh pumpkin
salt & pepper to taste

I used a mandoline to slice the pumpkin into 1/8 to 1/4-inch thin slices. I arranged the slices on a platter and microwaved them for 3 minutes. Just enough to soften the pumpkin, but not enough to turn it to mush. Layer the ingredients (according to the size of your dish) in this order. Sauce, noodles, cottage cheese (I use lower calorie cottage in place of ricotta.), Parmesan cheese, pumpkin - then sprinkle with salt, pepper and a little Gorgonzola. (I used about 3 tablespoons per layer of a 9 x 13-inch pan.) Repeat as many times as you want, ending up with sauce. I would go easy on the Gorgonzola so as not to overwhelm the other milder flavors. Bake for 50 minutes at 350 degrees F. Enjoy!

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