Pumpkin Lasagna
Pumpkin Lasagna
From Vegetarian Times
10 sugar pumpkins, about 5 to 6 inches round, or small acorn squash
1/4 cup unsalted butter
1 Spanish onion, sliced
1/4 cup light brown sugar
2 to 3 cups vegetable broth
2 cups toasted almonds, finely chopped
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
25 5x5-inch sheets fresh lasagna
1 cup amaretti cookies, ground
1 cup grated Parmesan cheese
1/2 cup mascarpone
2 cups apple cider
2 Tbs. maple syrup
2 Tbs. unsalted butter
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
- Preheat oven to 350F.
- Cut tops off pumpkins, and set aside. Scrape out seeds, and discard them. Place pumpkins on a baking sheet, and roast them until tender, about 30 minutes. Remove them from oven, scrape out all flesh from 4 pumpkins and transfer flesh to a bowl.
- Discard shells. Remove most of flesh from remaining 6 pumpkins, and transfer to a bowl, reserving shells for further baking.
- Heat a large skillet over medium-high heat, and when it is hot, add 1 tablespoon butter. Add onion, and sauté it for 2 minutes. Add brown sugar, and cook for 2 minutes more, stirring occasionally.
- Add pumpkin flesh, and stir it well. Add broth, and bring mixture to a boil. Reduce heat to medium, and cook until pumpkin starts to fall apart, for about 10 to 12 minutes.
- Add 1/2 cup almonds, transfer to a blender or food processor and purée.
- Add remaining 3 tablespoons of butter, salt and pepper. Return mixture to skillet, and reheat it.
- Bring a large pot of water to a boil over high heat, add lasagna sheets and cook them until al dente, for 3 to 4 minutes.
- Remove lasagna from heat, and drain.
- Place sheets in skillet with pumpkin sauce, and toss.
- Using tongs, remove sheets, and place them in bottom of shells.
- Spoon sauce over lasagna, and sprinkle one-quarter of remaining almonds and one-quarter of amaretti, Parmesan cheese and mascarpone over top. Repeat until pumpkins are filled, or all ingredients are used up, with a final layer of almonds, amaretti, Parmesan cheese and mascarpone.
- Bake for 15 to 20 minutes.
- Meanwhile, place cider and maple syrup in saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until mixture has reduced to one-third and has a sticky, syrupy consistency, about 15 minutes. Add butter, salt and pepper, and set aside.
- Drizzle cider-maple syrup sauce over individual pumpkins, and serve.
Serves 6.