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Can #40: Slow Cook Autumn Pumpkin Lasagna (Pumpkin pasta recipe below)

pumpkin lasagnaIt’s National Pumpkin Day. I’ve got fresh pumpkin puree and canned pumpkin ready to become delicious treats.

With pre-pureed roasted sugar pumpkin, leftover roasted autumn vegetables, this slow-cooked dinner was pretty easy, and flavorful. No one knew that the pasta was made with pumpkin. Win-win.  Don’t worry if you haven’t made the roasted vegetables, the lasagna will taste great without them. Think about substituting spinach for the kale.

  • 1 batch pumpkin lasagna noodles (see below)
  • 3 tbs unsalted butter
  • 3 tbs all-purpose flour
  • 1 1/2 c milk
  • 1/2 c pumpkin puree
  • 1 tsp paprika
  • 2-3 tbs EVOO
  • 1/2 bunch kale, ribs removed and chopped
  • 1 garlic clove, finely chopped
  • 1 c fresh tomato sauce
  • 1 c autumn roasted vegetables
  • 8 oz mozzarella cheese, grated
  • 15 oz ricotta (about 1 3/4 c)
  • 1/2 c mascarpone
  • 1 oz Parmigiano-Reggiano cheese, finely grated
  • freshly ground sea salt and black pepper

What you do:

  • Make béchamel sauce: in a saucepan over medium heat, melt butter.
  • Stir in flour and cook, stirring, until blended.
  • Add paprika.
    Slowly add milk and pumpkin, whisking constantly.
  • Reduce heat to low and whisk until sauce is thick and smooth, about 5 min.
  • Season with salt and pepper.
  • Remove from heat.
  • In sauté pan, heat about 2-3 tbs EVOO.
  • Add kale and garlic.
  • Saute, stirring occasionally, until wilted, about 5 min.
  • Remove from heat.pumpkin lasagna prep
  • In med bowl mix mozzarella, ricotta and mascarpone.
  • Spoon a thin layer of tomato sauce and béchamel on the bottom of the slow cooker.
  • Top with single layer of uncooked lasagna noodles (about 3), cutting them as needed to fit.
  • Top with about 1/2 c sauce, 1/2 c béchamel and 1/4 of vegetables and pumpkin lasagna ready to eatkale.
  • Dot with 1/4 of ricotta mixture.
  • Repeat layering 3 more times, ending with
  • Top with the remaining noodles, béchamel  and Parmigiano-Reggiano.
  • Cover and cook on low until noodles are tender and cooked through, about 4 hours.
  • Let the lasagna sit for 15 min before serving.

Can #41: Pumpkin Lasagna Noodles

Hiding this nutrient-rich fruit in pasta noodles is a tricky way to fool your family, but turning these noodles into a creamy, cheesy lasagna treat makes up for it.

What you need:

  • 1/3 c pureed fresh roasted sugar pumpkin
  • 2 eggs
  • 2 1/4 c all-purpose flour
  • 3 tbs semolina flour, plus extra for rolling
  • 1 tsp saffron sea salt (or plain sea salt)
  • 1/4 tsp nutmeg

What you do:

  • In sm bowl, whisk together pumpkin and 1 egg.
  • Set aside.
  • Place 2 c flour, semolina, salt and nutmeg in food processor.
  • Pulse to combine.
  • Add pumpkin-egg mixture and pulse to incorporate.
  • Add remaining egg and pulse until mixture forms small crumbs.
  • Test a sm handful of dough – can you mold into smooth ball? If it seems dry, add a few drops of water and pulse briefly. If it seems sticky, add additional flour, 1 tbs at a time, and pulse briefly.
  • Turn mixture onto surface covered lightly with semolina.
  • With your hands, work the dough into a rough ball.
  • Knead the dough with the palms of your hands.
  • Knead until the dough is smooth, about 5 min.
  • Form into ball and wrap it tightly in plastic wrap.
  • Let dough rest at room temperature for 30 minutes before using.
  • If using pasta roller, follow instructions. If making by hand:
    • Roll dough as thin as you can, no thicker than 1/16 inch.
    • Using a sharp knife, cut each sheet into rectangles about 4 inches by 5 inches.
  • Cover lasagna sheets with clean dish towel until ready to use.
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