Pumpkin Lasagna

And continuing with my Fall squash obsession...



I have explored quite a few different ways to use squash this season. And by quite a few, let's just say I read all of my 40-something food blogs all day at work every day this Fall (well, I guess not all day...but close!) At least there is no harm in the obsession. It can't hurt me. It'll actually probably help me out...in numerous ways. 1. It's healthy. Most helpful during the holiday season considering the amount of cookies we will all consume!! 2. It's cheap and I can get at least 2 meals out of like 1 butternut squash. I actually got a lot of meals out of the one can of pumpkin that I used below (Luckily, pasta is also cheap. Too bad its not as healthy as squash). 3. It's simple. Anyone could make squash, even if you claim that you do not go near kitchens/ovens/stoves/etc. Usually you can just chop them up, scoop out the seeds and other gook, and throw them in the oven. 4. It's good. Duh.

Anyway, this Pumpkin Lasagna was a favorite. It is possible that it may have had something to do with all the cheese that was used, but I'd really rather just ignore that thought.


Pumpkin Lasagna Adapted from Food Mayhem

Pumpkin Lasagna
~about 9 servings

* 1 pound 5 ounces (or 21 ounces) fresh mozzarella, divided
* 1 1/2 cups whole milk ricotta cheese
* 3 tablespoons unsalted butter, cut in a few pieces
* 3 cloves garlic, minced
* 2 3/4 cups pumpkin puree
* 3 tablespoons light brown sugar
* 1 tablespoon maple syrup (preferably grade B)
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/2 teaspoon kosher salt
* pinch white pepper
* 1 (1 lb) box lasagna sheets

1. Preheat oven to 375 degrees F.

2. Shred 12 ounces of mozzarella and mix with the ricotta in a large bowl. Set aside.

3. In a 2 quart pot, melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, brown sugar, maple syrup, cinnamon, nutmeg, salt and pepper. Stir until it’s all warm. Remove from heat and set aside.

4. Smear a thin layer of pumpkin mixture on the bottom of a 9×13 glass baking dish.

5. Place 3 lasagna sheets across. Smooth a layer of ricotta/mozzarella on. Smooth a layer of pumpkin mixture on top. Repeat until you have 5 layers of pasta, cheese, pumpkin. (You will use 15 lasagna sheets in total so there may be extra sheets in the box.)








6.Slice the remaining 9 ounces of mozzarella. Arrange in one layer on top.








7. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 5 minutes. Let it rest for 5 minutes before serving.