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Pumpkin lasagna Recipe

Pumpkin lasagna
Source: Chatelaine

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Ingredients

  • 2 eggs
  • 2 cups canned pumpkin purée
  • 2 cups finely grated parmesan
  • 1/2 tsp freshly grated nutmeg
  • 2 1/2 cups grated mozzarella, divided
  • 4 cups packed baby spinach
  • 1 350-g pkg fresh lasagna sheets, cut to fit (6 sheets)
  • 3 tbsp olive oil
  • 1 cup diced pancetta
  • 1 small onion, finely chopped (3/4 cup)
  • 2 garlic cloves, minced
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup all-purpose flour
  • 3 3/4 cups milk
PREP TIME
40m
COOK TIME
50m
TOTAL TIME
1h30m
YIELD
10 servings

Instructions

  • PREHEAT oven to 375F. Spray a 9 x 13-in. baking dish with oil.
  • BÉCHAMEL: Heat oil in a medium saucepan over medium. Add pancetta and cook until almost crisp, 4 to 6 min. Remove to a plate, leaving fat in pan. Add onion, garlic, salt and pepper and cook until onion is softened, about 3 min. Stir in flour and cook until it forms a paste, 1 min. Gradually add milk, scraping with a wooden spoon along the bottom and sides of the pan. Cook, stirring, until sauce thickens enough to lightly coat the back of a spoon, 10 to 12 min. (Sauce will be thin.) Remove from heat.
  • WHISK eggs in a large bowl. Whisk in pumpkin, parmesan and nutmeg until combined.
  • POUR 1 cup béchamel over bottom of prepared dish. Layer with 2 lasagna sheets, 1/2 cup mozzarella, half of pumpkin mixture, half of pancetta, half of spinach and 1 cup béchamel. Repeat layers, ending with béchamel. Top with the remaining 2 sheets, remaining 1 cup béchamel and remaining 1 1/2 cups mozzarella. Spray a large piece of foil with oil and cover. Bake for 35 min. Remove foil and broil until golden brown, 3 to 5 min. Let stand for 10 min before serving.

Dinner

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A recipe from Chatelaine

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