by Ute Lindenlauf
This is a recipe I developed for a bigger crowd, so I don’t have the exact measured ingredients. Just be creative and play with the recipe.
You’ll need….
Tomato sauce
1 ½ tbsp vegetable oil
1 med chopped onion 2 cloves garlic 1 -28oz diced tomatoes
Brown sugar, pumpkin pie spice mix(cinnamon, ginger, nutmeg, allspice ground cloves), salt/pepper. I use the spices, not the ready mix(just so I can play around to my liking).
2 ½ cup ricotta cheese and 1 cup shredded mozarella (mix the cheeses together)
Lasgana noodles(I do it the lazy way and buy the oven-ready kind, no cooking required)
Instructions:
- Cut pumpkin (I used the Cinderella pumpkin this time) in quarters or eighths. Put cut side down in a baking dish and add a bit of water; cover with aluminum foil and bake in a preheated oven at 400oF for about 30-45min- depending on the size of the pumpkin. The pumpkin should be tender, but not too soft.
- Let cool, then cut off the skin and cut the pumpkin in thin slices. I found recipes using pumpkin puree, but I prefer it not too soft.
- Grease a 9×13” pan.
- Start with ¼ of the tomato sauce, then a layer of lasagna noodles.
- Add another ¼ of the tomato sauce, then layer the sliced pumpkin on that.
- Add ½ of the cheese mixture, lasagna noodles, ¼ of the tomato sauce, pumpkin, the rest of the cheese mixture, lasagna, the rest of the tomato sauce and then sprinkle 1 cup of shredded cheddar or romano cheese on top of that.
- Cover with aluminum foil and bake for about 30min, then uncover and bake for another 10-15min, until the cheese is bubbling and slightly browned.
- Let stand at least for 15min before cutting. Enjoy your fall treat!
