This dish makes a great Thanksgiving side dish with the holidy's favorite vegetable, pumpkin. It's warm and comforting when the weather starts to get cold, too! Happy Thanksgiving!
Pumpkin Lasagna
1 pie pumpkin, pureed with seeds removed
5 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling on top of lasagna
1 pint heavy cream
1 box no-boil lasagna (I prefer Barilla)
1/4 cup flat-leaf parsley
salt and black pepper
2 cups parmesan cheese, grated
3 cups mozzarella cheese, shredded
1 egg
1/2 cup breadcrumbs
Normally, this recipe takes me two lasagna pans, depending on the size of the pasta and the pan.
Preheat oven to 350 degrees.
In a saucepan, saute garlic in olive oil until tender. Next, add the pumpkin puree and allow to become evenly heated. Then, add heavy cream, and continuously stir or cover (allow steam to be released) for 20 minutes. Use caution: The mixture may splatter. Then, allow to cool for 10 minutes and add beated egg to the mixture and stir in until evenly incorporated. In lasagna pans, spread mixture to the bottom of pan(s). Then, layer lasagna, top with mixture, then parmesan and mozzarella cheese. Continue to layer this way until you reach 3 layers in each pan. At the top of the dish, spread breadcrumbs evenly and drizzle with olive oil. Cover pans with aluminum foil and bake for 35-40 minutes. Then, remove the foil and allow to bake for 10 more minutes until the cheese on top is browned and bubbling.
Allow to cool, then serve.
Serves approximately 10.
