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Pumpkin Lasagna – Filling and Flavorful

November 10, 2012

I still had 1/2 a pumpkin after I made the One Bean Chili last week. Pumpkin Lasagna

So I went searching for what I could make next and I saw something I hadn’t even thought of before, Pumpkin Lasagna! I made a lot of changes to the recipe I found because I didn’t have a lot of the ingredients. After the pictures is the recipe. Happy Cooking!

This recipe is almost vegan, if you have a good replacement for cheese – you can follow this recipe.

Fresh Pumpkin and Silken Tofu

Adding Fresh Pumpkin to Silken Tofu Mixture

Onion for Pumpkin Lasagna

About to Dice Up This Onion

Pumpkin Lasagna

Let the lasagna rest for 15 minutes in the oven before serving.

Pumpkin Lasagna

1 package 16 oz Silken Tofu (replacement for Ricotta)
16-20 oz of pumpkin (no spices added)
8 oz Cabot Munster Cheese, grated (this is lactose free)
4 oz Grated Parmesan Cheese
2 Cups Milk
1 onion, diced
2 cloves of garlic, diced
5 Tablespoons All Purpose Flour
2 Tablespoons Ground Nutmeg
2 Tablespoons Rosemary
2 Teaspoons Salt
2 Teaspoons Ground Black Pepper
1 Teaspoon Olive Oil
Optional – Walnuts

  1. Combine tofu, rosemary and 1 teaspoon of salt in a bowl – mix with hands until you got the consistency of ricotta
  2. Mix in pumpkin to the tofu mixture – since I used roasted pumpkin and do not have a food processor, it’s a little chunkier than the can and required a little more muscle.
  3. In a small bowl, combine the grated Cabot Cheese and the Parmesan and set aside
  4. In a saucepan, combine diced onions garlic, and olive oil – cook until the onions are clear and fragrant
  5. Add flour to the onions and garlic and mix so that the flour is evenly distributed. Cook on medium for 3 minutes stirring the entire time so that the flour does not burn.
  6. Whisk in milk (I used original Silk)  to the saucepan for the white sauce, whisk continually so that it does not burn. Add remaining salt, pepper and nutmeg. Cook this until it has a nice thick consistency.
  7. Get ready to start layering! In a baking dish (at least 2 inches deep), start with a layer of the white sauce on the bottom, next a layer of uncooked lasagna sheets, on the sheets another layer of the white sauce, then a layer of the pumpkin & tofu, finally a layer of the cheese mixture. Repeat until you run out! Make sure you save enough of the cheese for the top, or grate more!
  8. Tin Foil the top of the baking dish and put in the fridge overnight (Make sure it isn’t touching the cheese for baking). This is a little trick I learned growing up. It allows for the flavors to meld together to a very flavorful lasagna.

Dinner Time the next day:

  1. Preheat the oven to 425 degrees
  2. Keep foil on and bake in the middle of the oven for 30 minutes
  3. After 30 minutes, remove the foil and bake for another 10-15 minutes or until it is brown on the top
  4. Let it rest for 15 minutes in the oven before serving
  5. Enjoy!
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