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How To make Pumpkin & Mozarella Lasagne
1 md Onion
1 Clove of garlic, crushed
30 g Margarine, or oil
1 kg Pumpkin
2 tb Freshly chopped sage
Cracked black pepper Lasagne sheets, instant 300 g Grated mozzarella cheese
40 g Grated parmesan cheese
300 ml Sour cream
2 tb Freshly chopped chives
2 tb Roasted flaked almonds
1/ Fry the thinly sliced onion and garlic in the margarine until
golden brown. Peel the pumpkin and cook until tender, drain well, then mash. 2/ Mix together the pumpkin, onion mixture and sage. Add salt and
pepper to taste. Grease a 30cm * 20cm lasagne dish. Place a layer of lasagne sheets in base of dish, top with a third of the pumpkin mixture then a third of the combined cheeses. Repeat with the remaining lasagne sheets, pumpkin and cheese. 3/ Mix the sour cream with the chives, spread cream over the top of
the dish. 4/ Bake in moderate oven for 35-40 minutes until lightly browned and
cooked through. Sprinkle with the almonds. Enjoy!
How To make Pumpkin & Mozarella Lasagne's Videos
Making Pumpkin Lasagna
surprised I haven't turned into a pumpkin LOL
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Vegetarian pumpkin lasagna #shorts Yevhen Klopotenko #ytshorts
In this Vegetarian pumpkin lasagna recipe, you'll be cooking up a delicious and hearty lasagna that's perfect for winter nights! With layers of goodness like pumpkin and mozzarella cheese, this lasagna is sure to satisfy your tastebuds!
What a recipe: Peel the pumpkin and cut it into thin slices and put them on a baking sheet with parchment, salt, pepper and oil (2 tbsp), bake for 20 minutes at 180 degrees.
Make the sauce: melt 60 g of butter in a saucepan, add 50 g of flour and fry it for exactly 1 minute. Add 700 ml of milk in three portions, stirring constantly. Then add 1-2 pinches of salt, 150 g of grated mozzarella, 30 g of chopped walnuts, 200 g of green peas (frozen) and 300 g of chopped spinach leaves, and cook for another 1-2 minutes.
Take a baking dish (2-2.5 liters), grease with olive oil, put a third of the pumpkin on the bottom and pour a third of the sauce over it. Do this several more times. The last layer should be the sauce. Put in the oven for 30-35 minutes. When serving, sprinkle walnuts on top.
Thanksgiving Pumpkin Lasagne
Happy Thanksgiving!!
This is a recipe that I really like as it's a mix between the Italian and the American tradition.
It's delicate and yummy. While making it we will prepare a creamy pumpkin puree that will be perfect for the little ones and than we will keep going for the rest of the family members!
Also, as pumpkin will be in season for few months, this recipe works very well for Xmas too!
Another option that we tried: just add some layers of smoked ham (slices, cut in stripes) on top of the Bechamel sauce. It will give a stronger taste (daddy really liked it!!) to the final result.
Happy Thanksgiving to everybody,
ciao
b
Pumpkin Lasagna ????
I made lasagna with pumpkin.
your going to need this stuff
1 cup pumpkin puree
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 to 6 cloves garlic, sliced
1 pound beef
1 20-ounce can tomato sauce
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 16-ounce box lasagna noodles
1 large egg
2 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded romano cheese (optional I didnt have any)
Pumpkin & Ricotta Lasagne (+ my weird middle name story)
Find the full recipe here:
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