Tag Archives: butternut squash

Pumpkin Lasagna

I made this lasagna for Thanksgiving this year and it was a big hit.  It is pretty time-consuming to make (about 2 hours), so I would actually recommend making 2 at once if you can, and freeze the second one for later.  Lasagna freezes really well, and I’ve found that they are almost always better when cooked ahead of time and then reheated.  I promise, you will not regret making two…or three or four 🙂  Just be sure to share…this is a 4 cheese and is not low on calories!

Ingredients:

  • 1 pie pumpkin
  • 1/2 butternut squash
  • 1 pear, cored & cubed
  • 1 med.  leek, sliced
  • 1 cup vegetable stock
  • 1 clove garlic chopped
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 3 Tbs pumpkin butter (click on the link for my recipe)
  • 6 cooked lasagna noodles
  • 1 (15 oz) container ricotta cheese
  • 1 (4 oz) package goat cheese
  • 1 package frozen chopped spinach, thawed & drained
  • 2 eggs
  • 3 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  1. Preheat oven to 400 degrees
  2. Cut pumpkin and butternut squash in half, remove seeds and place skin side up on a rimmed baking sheet with 1/2 cup water.  Roast in oven for about 45 mins or until you can very easily stick a fork through the skin
  3. In a large bowl, mix ricotta, goat cheese, spinach and eggs.  Set aside for now.
  4. When the pumpkin and squash are done, remove from oven and let sit for a few minutes.
  5. Meanwhile you can start your sauce: heat veggie stock in a pot over medium high heat.  Add pear, leek, garlic, pepper, and oregano.
  6. Remove skin from the butternut squash, cube the squash and add to the sauce pot.  Bring to a boil and simmer until all ingredients can be easily mashed.
  7. Add pumpkin butter to the sauce
  8. Blend the stock & veggies until smooth.  An immersion blender is ideal, but you could use a food processor or regular blender in small batches as well.  Set aside and let cool
  9. Remove skin from the pumpkin and cut into 1/3″ slices, or cut first and remove skin as you go.
  10. Spread 2/3 cup sauce in a 9″x13″ lasagna dish.
  11. Layer 3 lasagna noodles, 1/2 remaining sauce, 1/2 ricotta mixture, 1/2 pumpkin slices, 1/2 mozzarella & 1/2 Parmesan.
  12. Repeat layers one more time with remaining ingredients.
  13. Bake in oven at 375 for about 45 mins

Substitutions: The sauce is basically a homemade butternut squash soup with some pumpkin butter added.  If you are short on time, you could buy canned butternut squash soup, cook it down a little on the stove to thicken it and then add some canned pumpkin pie mix in place of the pumpkin butter.

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