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Meatless Monday Recipe for 12/16/13: Roasted Pumpkin and Garlic Lasagna

Roasted Garlic and Pumpkin Lasagna [Image

Roasted Garlic and Pumpkin Lasagna
[Image: Apron Strings]

In the kitchen, this time of year just screams for the spices that infuse your home with the aromas that make you utterly swoon. Cinnamon, ginger and allspice are just a few of the wonderful seasonal spices that lend to that warm and fuzzy feeling you get when you bite into your favorite foods.

In this week’s Meatless Monday dish, while pumpkin is the shining star, nods of approval go out to the best supporting seasonal actors, cardamom and nutmeg. Together, along with oregano, sage, dried apricots and cranberries and a few other ingredients, they form a unique lasagna that will fit in nicely with the crackling fireplace, drifting snowflakes and cozy slippers. Please enjoy this week’s Meatless Monday recipe, Roasted Pumpkin and Garlic Lasagna. Bon appetit!

four forks

Roasted Pumpkin and Garlic Lasagna

(serves 12)

  • 1 package lasagna noodles
  • 1 2 pound sugar pumpkin
  • 2 tablespoons olive oil, divided
  • 6 cloves garlic, peeled
  • 15 ounces part skin ricotta cheese
  • 1 15 ounce can pumpkin puree*
  • 1 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 10 green onions, thinly sliced
  • 1 cup dried, sweetened cranberries
  • 1/2 cup dried apricots, diced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried sage
  • 8 ounces low-fat mozzarella cheese, divided
  • 4 ounces parmesan cheese, grated

Preheat an oven to 350 degrees. Bring a large pot of salted water to a boil over medium-high heat. When water boils, cook lasagna noodles according to package directions, or until al dente.

Scoop the seeds and strings out of the pumpkin. Cut the pumpkin flesh into large chunks. Toss with 1 tablespoon of the olive oil and place on a baking sheet, cut size down. Scatter the garlic cloves over the pumpkin pieces. Roast 60-90 minutes, or until the pumpkin begins to brown and is tender when pricked with a fork. Remove from the oven and let cool slightly.

Using a fork, smash the garlic cloves together in a medium sized bowl. Add the pumpkin puree, green onions, cardamom and nutmeg to the bowl. Stir together with the fork.

When the pumpkin has cooled, remove its skin and cut into smaller cubes.

Line a 13 by 11 inch baking dish with a layer of lasagna noodles. Top 1/4 of the ricotta garlic mixture and another layer of noodles.

Top the 2nd layer of noodles with about 1/4 of the ricotta garlic mixture, then 1/3 of the cranberries, 1/3 of the diced apricot and 1/3 of the roasted pumpkin cubes. Season with 1/3 of the oregano and sage. Finish the layer with 1/3 of the mozzarella and parmesan cheeses. Repeat this layering process 2 more times, or until you are out of noodles, pumpkin, dried fruit, spices and cheeses.

Bake for 30-45 minutes, or until the lasagna’s edges are browned and bubbling.

This fabulous recipe appears on Bon Vivant by way of Donna from Apron Springs and compliments of Meatless Monday.]


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