Pumpkin Lasagna Recipe


Nutrition

Cal/Serving: 2,446
Daily Value: 122%
Servings: 2

High-Fiber
Egg-Free, Peanut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat175g269%
Saturated104g518%
Trans1g0%
Carbs190g63%
Fiber17g67%
Sugars43g0%
Protein46g93%
Cholesterol560mg187%
Sodium1429mg60%
Calcium1197mg120%
Magnesium351mg88%
Potassium3087mg88%
Iron7mg39%
Zinc6mg40%
Phosphorus1071mg153%
Vitamin A68882IU1378%
Vitamin C128mg213%
Thiamin (B1)1mg59%
Riboflavin (B2)2mg93%
Niacin (B3)10mg48%
Vitamin B61mg60%
Folic Acid (B9)217µg54%
Vitamin B122µg29%
Vitamin D3µg1%
Vitamin E16mg79%
Vitamin K24µg30%
Fatty acids, total monounsaturated51g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Pumpkin Lasagna
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.

4
Ratings42

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

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5 Comments

tdm-35-icon.png

Love the idea of the pumpkin lasagna....but don't get how to serve it??

Will Budiaman's picture

Hi Ddeeth,

Thanks for reaching out to us. We'd love to help you out -- what aspect of the serving directions are you having trouble with? If you could email me at wbudiaman@thedailymeal.com with specific questions, I would be happy to help you.

Yankeepride02's picture

This pumpkin lasagna looks visually awesome!

tdm-35-icon.png

Never heard of pumpkin lasagna before!!!

http://www.formerbrokemom.com

tdm-35-icon.png

So interesting! Never heard of pumpkin lasagna before!

http://www.formerbrokemom.com

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