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Pumpkin Lasagna Recipe
Oct 11, 2010 @ 5:41 PM
Posted by
Daily Value: 109%
Servings: 2
High-Fiber, Low-Carb
Posted by
Nutrition
Cal/Serving: 2,173Daily Value: 109%
Servings: 2
High-Fiber, Low-Carb
| Fat | 181g | 279% |
| Saturated | 109g | 546% |
| Trans | 1g | 0% |
| Carbs | 183g | 61% |
| Fiber | 35g | 141% |
| Sugars | 63g | 0% |
| Protein | 44g | 87% |
| Cholesterol | 552mg | 184% |
| Sodium | 3873mg | 161% |
| Calcium | 1312mg | 131% |
| Magnesium | 469mg | 117% |
| Potassium | 4319mg | 123% |
| Iron | 16mg | 88% |
| Zinc | 6mg | 38% |
| Vitamin A | 182487IU | 3650% |
| Vitamin C | 159mg | 265% |
| Thiamin (B1) | 1mg | 63% |
| Riboflavin (B2) | 2mg | 108% |
| Niacin (B3) | 11mg | 54% |
| Vitamin B6 | 1mg | 71% |
| Folic Acid (B9) | 283µg | 71% |
| Vitamin B12 | 2µg | 27% |
| Vitamin D | 3µg | 1% |
| Vitamin E | 23mg | 117% |
| Vitamin K | 139µg | 174% |
| Fatty acids, total monounsaturated | 46g | 0% |
| Fatty acids, total polyunsaturated | 7g | 0% |
Have a question about the nutrition data? Let us know.
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Courtesy of Larry Busacca/Getty Images
For Thanksgiving, Chef Todd English loves to prepare ‘common’ vegetables in an ‘uncommon’ way: shredding Brussels sprouts into coleslaw with mayonnaise, lemon and sometimes chopped truffles, or making pumpkin lasagna, a dish that he prepared at the New York Culinary Experience in early October. The presentation of this delicious and decadently-creamy dish will make your Thanksgiving dinner anything but ordinary. - Yasmin Fahr
For more cooking ideas, check out some of our top lasagna recipes.
INGREDIENTS
For the butternut squash sauce:
- 1 butternut squash, peeled and diced
- 1 sprig rosemary, chopped
- Salt and pepper, to taste
- 2 cups half and half
- 2 cups heavy cream
- ¼ cup maple syrup
- 2 ounces butter
For the pumpkin:
- One 1-2 pound sugar pumpkin
- 7 sheets blanched rosemary pasta (substitute 7 sheets fresh pasta)
- ½ cup mascarpone cheese
- ¼ cup ground amaretti cookie
- ¼ cup ground almonds
- ½ cup parmesan cheese, grated
- Watercress, for garnish
DIRECTIONS
For the butternut squash sauce:
Place the squash in saucepan, season with salt and pepper, and add the rosemary and liquids. Slowly cook until the squash becomes soft. Drain off the liquid and reserve.
Place the squash into blender. Add just enough liquid to cover, blend, and then add butter. Adjust seasoning and consistency.
For the pumpkin and assembly:
Slice top of pumpkin, scoop out seeds and membranes. Clean seeds and toast separately.
Roast pumpkin in 400 degrees oven for 40 minutes, or until inside meat is cooked [Editor’s Note: a fork inserted inside will pierce the flesh easily]. Remove from the oven, and lower temperature to 350 degrees.
Toss pasta in butternut squash sauce.
Lay one sheet of pasta in sauce on the bottom of the pumpkin. Spread 1-2 tablespoons of mascarpone cheese on top, then sprinkle a thin layer of cookies, almond and parmesan. Continue layering until pumpkin is filled. Top with parmesan and bake 30 minutes. Garnish with watercress.
Recipe Details
Servings: 2
