Pumpkin Lasagna

Pumpkin Lasagna Recipe from Italy with Almonds & Mascarpone

Region / culture: Italy | Servings: 6

Introduction

Pumpkin lasagna is a delicious and unique twist on traditional lasagna, using roasted pumpkin as the main ingredient. This dish is perfect for fall and winter, with its warm and comforting flavors.

History

Pumpkin lasagna is a modern take on the classic Italian dish, using pumpkin as a seasonal and flavorful addition. The combination of savory pumpkin, creamy mascarpone, and crunchy almonds creates a delicious and satisfying meal.

Ingredients

10 sugar pumpkins, about 5 to 6 inches round, or small acorn squash
0.25 cup unsalted butter
1 spanish onion, sliced
0.25 cup light brown sugar
2 to 3 cups vegetable broth
2 cups toasted almonds, finely chopped
1 tsp kosher salt
0.5 tsp freshly ground black pepper
25 5x5 inch sheets fresh lasagna
1 cup amaretti cookies, ground
1 cup grated parmesan cheese
0.5 cup mascarpone
2 cups apple cider
2 tbsp maple syrup
2 tbsp unsalted butter
0.5 tsp kosher salt
0.13 tsp freshly ground black pepper

How to prepare

Preheat the oven to 350°F (177°C).
Cut the tops off the pumpkins and set them aside. Scrape out the seeds and discard them. Place the pumpkins on a baking sheet and roast them until tender, about 30 minutes. Remove them from the oven, scrape out all the flesh from 4 pumpkins, and transfer the flesh to a bowl. Discard the shells. Remove most of the flesh from the remaining 6 pumpkins and transfer it to a bowl, reserving the shells for further baking.
Heat a large skillet over medium-high heat. When it is hot, add 1 tbsp of butter. Add the onion and sauté it for 2 minutes. Add the brown sugar and cook for 2 minutes more, stirring occasionally.
Add the pumpkin flesh and stir well. Add the broth and bring the mixture to a boil. Reduce the heat to medium and cook until the pumpkin starts to fall apart, about 10 to 12 minutes. Add 0.5 cup of almonds, transfer to a blender or food processor, and purée. Add the remaining 3 tbsp of butter, salt, and pepper. Return the mixture to the skillet and reheat it.
Bring a large pot of water to a boil over high heat. Add the lasagna sheets and cook them until al dente, about 3 to 4 minutes. Remove the lasagna from the heat and drain. Place the sheets in the skillet with the pumpkin sauce and toss. Using tongs, remove the sheets and place them in the bottom of the shells. Spoon the sauce over the lasagna and sprinkle one-quarter of the remaining almonds, amaretti, parmesan cheese, and mascarpone over the top. Repeat until the pumpkins are filled or all the ingredients are used up, with a final layer of almonds, amaretti, parmesan cheese, and mascarpone.
Bake for 15 to 20 minutes. Meanwhile, place the cider and maple syrup in a saucepan and bring to a boil over high heat. Reduce the heat to medium and cook until the mixture has reduced to one-third and has a sticky, syrupy consistency, about 15 minutes. Add the butter, salt, and pepper, and set aside.
Drizzle the cider-maple syrup sauce over individual pumpkins and serve.

Variations

Add cooked ground turkey or sausage for a meaty version of pumpkin lasagna.
Use different types of cheese, such as ricotta or mozzarella, for a different flavor profile.
Add herbs like sage or thyme for a more savory twist.

Cooking Tips & Tricks

Make sure to roast the pumpkins until they are tender, as this will help bring out their natural sweetness.

- Be sure to cook the lasagna sheets until they are al dente, as they will continue to cook in the oven.

- Don't skip the step of toasting the almonds, as this will enhance their flavor and add a nice crunch to the dish.

Serving Suggestions

Serve pumpkin lasagna with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Roasting the pumpkins until tender

- Boiling the lasagna sheets until al dente

- Making a cider-maple syrup sauce for drizzling over the pumpkins

Ingredient Substitutions

Use butternut squash or sweet potatoes instead of acorn squash

- Use walnuts or pecans instead of almonds

- Use ricotta or mozzarella instead of mascarpone

Make Ahead Tips

You can prepare the pumpkin sauce and assemble the lasagna ahead of time, then bake it when ready to serve.

Presentation Ideas

Serve the pumpkin lasagna in the roasted pumpkin shells for a beautiful and festive presentation.

Pairing Recommendations

Pair pumpkin lasagna with a crisp green salad and a glass of white wine for a delicious meal.

Storage and Reheating Instructions

Store any leftover pumpkin lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of pumpkin lasagna contains approximately 400 calories.

Carbohydrates

Each serving of pumpkin lasagna contains approximately 45 grams of carbohydrates.

Fats

Each serving of pumpkin lasagna contains approximately 20 grams of fats.

Proteins

Each serving of pumpkin lasagna contains approximately 15 grams of proteins.

Vitamins and minerals

Pumpkin is a rich source of vitamins A and C, as well as minerals like potassium and magnesium.

Alergens

This recipe contains nuts (almonds) and dairy (mascarpone and parmesan cheese).

Summary

Pumpkin lasagna is a nutritious and satisfying dish, rich in carbohydrates, healthy fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Pumpkin lasagna is a delicious and unique dish that is perfect for fall and winter. With its savory pumpkin sauce, creamy mascarpone, and crunchy almonds, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the countryside with my parents. My mother had a friend who was an excellent cook, and she would often come over to our house to share her recipes with us.

One day, she brought over a dish that she called Pumpkin Lasagna. I had never heard of such a thing before, but as soon as I took my first bite, I knew that it was something special. The combination of creamy pumpkin, savory sausage, and gooey cheese was unlike anything I had ever tasted before.

I begged my mother's friend to teach me how to make the dish, and she graciously agreed. We spent the afternoon in the kitchen, stirring pots and layering noodles, until finally, the Pumpkin Lasagna was ready to be served. It was a hit with my family, and from that day on, it became a staple in our household.

Over the years, I have made some adjustments to the original recipe, adding my own twist with a sprinkle of nutmeg and a dash of sage. I have shared the recipe with friends and neighbors, and it has become a beloved dish in our community.

To make Pumpkin Lasagna, you will need the following ingredients:

- 1 pound of sweet Italian sausage

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 can of pumpkin puree

- 1 cup of chicken broth

- 1 cup of heavy cream

- 1 teaspoon of nutmeg

- 1 teaspoon of sage

- Salt and pepper to taste

- 9 lasagna noodles, cooked al dente

- 2 cups of shredded mozzarella cheese

- 1/2 cup of grated Parmesan cheese

To begin, preheat your oven to 375 degrees Fahrenheit. In a large skillet, cook the sausage over medium heat until browned. Add the onion and garlic, and cook until softened. Stir in the pumpkin puree, chicken broth, heavy cream, nutmeg, sage, salt, and pepper. Let the mixture simmer for 10 minutes, stirring occasionally.

In a greased 9x13 inch baking dish, spread a layer of the pumpkin mixture on the bottom. Top with a layer of lasagna noodles, followed by a layer of mozzarella cheese. Repeat the layers until you have used all of the pumpkin mixture and noodles, finishing with a layer of mozzarella cheese on top.

Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and sprinkle the Parmesan cheese on top. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Let the Pumpkin Lasagna cool for a few minutes before serving. This dish pairs well with a side salad or some garlic bread. I hope you enjoy making and sharing this recipe as much as I have. Bon appetit!