pumpkin lasagna

[Guest guest]

Doesn't this gratin sound interesting? I cannot imagine the pumpkin and cheese

.... intriguing. A picture is available at the web site

http://www.sundaysupper.com/pumpkin.htm

 

 

* Exported from MasterCook *

 

Pumpkin " Lasagna "

 

Recipe By :Ditty, San Francisco

Serving Size : 6 Preparation Time :0:00

Categories : 5 Pumpkin Fresh Casseroles

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 4-pound pumpkin -- whole

2 cups light tomato sauce seasoned with

Herbes de Provence

1 cup grated asiago or fontina cheese

1 cup chopped walnuts -- toasted

2 Italian sausages (optional)

4 cloves garlic -- peeled

1/2 cup dried bread cubes

1/3 cup fresh parsley

 

ROASTING THE PUMPKIN: Cut a small pumpkin in half lengthwise and remove the

seeds and stringy center. Place the cut side down on a flat roasting pan that

has been covered with parchment paper or aluminum foil. Roast in a 350°F oven

for 45-60 minutes. Remove from the oven and turn the halves over to allow steam

to escape. When cool, carefully remove the outer skin and cut each half into

several 1/2 " slices. Tip: try to keep the slices intact. But don't worry if

they fall apart a bit. They won't be seen in the final assembly.

 

SEASONED BREADCRUMBS: In a food processor, pulverize the bread cubes to make

crumbs. Add the parsley and garlic cloves and continue to process until even in

texture.

 

TOASTING WALNUTS on a flat baking sheet in a 400° oven until golden brown.

Watch closely, as they will burn quickly.

 

SAUSAGE: Remove sausage meat from the casing and sauté until brown. Break up

large pieces.

 

Heat tomato SAUCE.

 

 

ASSEMBLY: Oil a deep, straight-sided gratin dish. Arrange an even layer of

pumpkin slices in the gratin dish, closely fitted to cover the bottom. Over the

pumpkin layer spread a few tablespoons cooked sausage meat (optional), about

1/2 cup tomato sauce, a few TBS of seasoned breadcrumbs, and the same amount of

grated cheese and toasted walnuts. Add another layer of pumpkin and the same

sequence of other ingredients. Proceed to build the layers until all the

ingredients have been used up. (A typical gratin dish should hold 3 layers of

pumpkin). End with a topping of seasoned breadcrumbs.

 

BAKING AND SERVING: Bake in a 350° oven for about 45 minutes. The " lasagna " can

be served immediately, but for better flavor, cool the cooked " lasagna " and

refrigerate it overnight. Serve reheated the next day.

 

Gratin Dish: I used an oval dish about 8 " (l) x 4 " (w) x 4 " (h). This will

allow for 3 layers of pumpkin. A rectangular dish about the same size would

give pretty cross-section slices (as pictured).

 

 

Description:

" Roasted pumpkin slices are used instead of pasta to form the layers.

Much lighter and easier to make than the traditional Italian lasagna.

Great for vegetarians. "

Source:

" Ditty's Sunday Supper /www.sundaysupper.com/ "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 468 Calories (kcal); 30g Total Fat; (54% calories from fat); 21g

Protein; 36g Carbohydrate; 45mg Cholesterol; 1082mg Sodium

Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0

Other Carbohydrates

 

Serving Ideas : Tossed green salad and a hearty burgundy

 

NOTES : This is not a traditional " lasagna " recipe. Don't look for pasta listed

as an ingredient. The " lasagna " in this recipe are roasted pumpkin slices!

REVIEW: We served this dish immediately from the oven and we had the leftovers

the next day. It's tastier served the next day, after the pumpkin has absorbed

the tomato, walnut and cheese flavors and the layers have had time to set after

baking. -Ditty

 

Nutr. Assoc. : 0 1506 4164 25000 0 926996 0 196 0

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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