ki
Ingredients
4 cups chopped onions
1 T olive oil
6 cups chopped mushrooms (I use a combination of portabella and white)
1/4 c fresh sage leaves
1 t salt
1 c Marsala
2 eggs, lightly beaten
29 oz can pumpkin puree
ground black pepper
3/4 pound lasagna noodles, uncooked
1/2 t ground nutmeg
1 1/2 c crumbled ricotta salata
3 c ricotta cheese
1/2 c Parmigiana Reggiano
 | |
| 1. First we gathered all of the ingredients, then chopped the sage, mushrooms and onions, and then crumbled the ricotta salata. |
 | |
| 2. Saute onions in olive oil until caramelized. |
 |
| 3. Add mushrooms and cook until liquid is just about gone. |
 |
| 4. Add sage, salt and Marsala and simmer for 5 minutes. Set aside. |
 | |
| 5. In a bowl, mix together eggs, pumpkin, ricotta cheese, pepper, and nutmeg. Set aside. |
 |
| 6. Dip about 1/2 c of liquid from sauteed mushrooms and pour into and oiled 9 X 13 baking dish. |
 |
| 7. Cover bottom layer with noodles arranged close together. 8. Evenly spread on 1/2 the pumpkin mixture. 9. Spoon about 1/3 of the sauteed mushrooms. 10. Sprinkle with 1/2 of ricotta salata. Then repeat...Add second layer of noodles, the remaining pumpkin mixture, another 1/3 of the mushrooms, and 1/2 c ricotta salata. |
 |
| 11. Finish with a third layer of noodles completely moistened by the last third of the mushrooms. Sprinkle on the last 1/2 c ricotta salata and top with grated Parmigiana Reggiano. |
 |
| 12. Cover and bake at 375 for 50 minutes. Uncover and bake for another 10 minutes, until lasagna is bubbly and noodles are tender. Sometimes I broil the top if it's not brown enough. |
 |
| 13. Let stand for ten minutes before cutting. |
 |
| This is how we roll when we are tired and don't feel like making a salad. :) Just a massive piece on a plate and an Abita Pecan Harvest Ale...perfection. [We also had a random storm right as it came out of the oven, so the house was darker than normal and I couldn't get the lighting right for the pictures.] |
Posts
9 comments:
This looks amazing. I wish I stood half a chance of my hubs trying it...but he's anti-pumpkin. Grrrrr.
That looks so good!! Unfortunately for me, my husband is like Danielle's! :/ He is also anti-pumpkin.
Oh goodness! You just made my day! I need to make this tonight... I love it so much I just texted my husband: "babe buy a pumpkin, you'll thank me later.."
Yum!
Thanks!
I cannot wait to make this!!!!!!!!!
I love pumpkin dishes during the fall, and a plus that it's vegetarian! I made a vegetarian meal last night and didn't miss the meat ONE bit. Our house was incredibly dark as well- and it drove me crazy trying to get decent pics... so I know what you mean:).
I'll let you know when I make this... SOON!!
Oh no!! Sorry about the pumpkin-hating husbands!! :) I know it's not the same, but my husband is a major meat man. I never in a million years would think he would have eaten this, but we went home to visit a few years ago and had this at my aunt and uncle's house and he ate it (not that he had a choice) and loved it.
Yay Ana and Torrie!!...I hope you love it as much as we do!!
Also, it isn't as orange as the photos make it seem. I need a new camera! :)
I am so making this Suzie! I love anything pumpkin. And when I make it my husband will eat it or he'll starve. :)
Seriously though, it looks fantastic and I can't see how it wouldn't be a success. I will let you know how it goes!
ahaha That's the right attitude!! Love it!! :)
I'm not one to comment on blogs much, but I want to let you know that this has been my "go to" recipe every fall since 2012 for a hearty pumpkin dish. My husband LOVES it, I LOVE it, and everyone that I've shared it with has LOVED it. I usually will make two lasagnas at a time & we'll freeze pieces so that we have enough for a few weeks. We eat all the pumpkin lasagna we can handle for a few months, burn ourselves out, and by the time October rolls back around the next year, we're ready for more! I've also substituted the Marsala with a few other wines & this last time I used Madtree Amber beer (it's really spiced & yummy) and it changes up the flavors a bit so it's a little different every time but still delicious!! Thanks for sharing this awesome dish with the world. ~The Keene family~
Glad you like it!! I have my aunt to thank for sharing the recipe…and the Moosewood Collective for creating it! :) Thanks for your comment! I haven't blogged for several years now, so your note was a nice surprise and a reminder that I haven't made that dish in quite a while! :) Happy Fall!
Post a Comment