Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 >>>Does anyone have a recipe for pumpkin lasagne, preferably without any commercial " cheese " ? I have Googled it but have not come up with what I want. I'm looking for something with a pumpkin sauce layers and a white or " cheesey " sauce layers between lasagna sheets. Kim, I have never heard of pumpkin lasagne, but it sounds delicious! I hope someone has a recipe! Have you ever had this food before? LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 Hi LaDonna, There is a frozen meal available here in Australia - " Pumpkin Spinach and Ricotta Lasagne " - that one of my kids eat occasionally. But it's obviously not vegan, nor is it GF. I would love to be able to make something similar, with or without the spinach. All the recipes I have found on the net ask for vegan cheese and I'm not sure homemade " cheese " will have the right flavour. If no-one has a recipe I suppose I'll have to come up with my own. Kim PS. I'm enjoying your blog. Your photos are great. > Kim, I have never heard of pumpkin lasagne, but it sounds delicious! I hope > someone has a recipe! Have you ever had this food before? > > LaDonna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 Kim, That lasagne sounds good. Would you please post the ingredients (the non vegan/GF) on the package so we can give a stab at converting it? Does it have tomatos in it? I have been craving lasagna since the start of this pregnancy (due June 19, my fourth) and haven't had the energy to try to develop one without wheat, cheese, or tomatos. Your post makes me ready for the challenge! Thanks so much for sharing, Melanie , " Kim " <bearhouse5@h...> wrote: > > Hi LaDonna, > > There is a frozen meal available here in Australia - " Pumpkin > Spinach and Ricotta Lasagne " - that one of my kids eat occasionally. > But it's obviously not vegan, nor is it GF. I would love to be able > to make something similar, with or without the spinach. All the > recipes I have found on the net ask for vegan cheese and I'm not > sure homemade " cheese " will have the right flavour. If no-one has a > recipe I suppose I'll have to come up with my own. > > Kim > > PS. I'm enjoying your blog. Your photos are great. > > > > > Kim, I have never heard of pumpkin lasagne, but it sounds > delicious! I hope > > someone has a recipe! Have you ever had this food before? > > > > LaDonna > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 Hi Melanie, Congratulations on the upcoming addition ! This lasagne is totally tomato free. I'll post all the ingredients and the description from the box to give you an idea of what I am talking about. The non-vegan or GF ingredients are in bold. Pumpkin, Spinach and Ricotta Lasagne " A vegetable lasagne combining layers of spinach and ricotta, al dente pasta and creamy pasta sauce garnished with a cheese & herb topping. " Water, PASTA, vegetables (16%) - pumpkin puree & spinach, RICOTTA CHEESE (12%), SKIM MILK POWDER, SOUR LIGHT CREAM, thickener, CHEESE, CHEESE POWDER, salt, brown sugar, onion powder, spices, WHEAT SEMOLINA, colour (160b), herbs, yeast extract. I have found, and printed up, some recipes from the internet, but none of them are quite right. I will go through them all when I get a chance to see if I can get any ideas from them. From a quick look most seem to have nutmeg, and a few have sage. At this stage I'm thinking of roasting the pumpkin (probabaly butternut squash, we call them pumpkins in Australia), adding some herbs and maybe some soy sour cream for the pumpkin layer, and a bechamel type sauce mixed with the spinach and some more herbs for the other. Maybe some vegan parmesan and herbs to top it off. I think I would like to make the bechamel a bit " cheesey " - probably figure that out as I am going along. Let me know if you come up with something. Kim , " Melanie " <melanie_tomic> wrote: > > Kim, > > That lasagne sounds good. Would you please post the ingredients (the > non vegan/GF) on the package so we can give a stab at converting it? > Does it have tomatos in it? I have been craving lasagna since the > start of this pregnancy (due June 19, my fourth) and haven't had the > energy to try to develop one without wheat, cheese, or tomatos. Your > post makes me ready for the challenge! > > Thanks so much for sharing, > Melanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2006 Report Share Posted January 29, 2006 It looks pretty straightforward, really. Use any " normal " lasagna recipe. Use rice noodles for the pasta (I find Tinkyada works perfectly, no precooking needed and cooks in the same amount of time and holds up well). Use pureed pumpkin instead of tomato sauce (I'd add some spices, perhaps some italian herbs and maybe some nutmeg - I'd probably skip the brown sugar). I suppose you could add some soy milk instead of water to the puree, to make it " creamier " It should be the consistency of a slightly watery spaghetti sauce (add water if needed) for uncooked noodles, closer to pizza sauce if cooked noodles. Add some well drained spinach on each layer. All that leaves is the cheese layer - for vegan, use a soy based version or a somewhat dry tofu. On top - a tofu cheese or sour cream will probably cook better than plain tofu (which won't melt very well); a soy ricotta will probably work best. > > > Pumpkin, Spinach and Ricotta Lasagne > > " A vegetable lasagne combining layers of spinach and ricotta, al > dente pasta and creamy pasta sauce garnished with a cheese & herb > topping. " > > Water, PASTA, vegetables (16%) - pumpkin puree & spinach, RICOTTA > CHEESE (12%), SKIM MILK POWDER, SOUR LIGHT CREAM, thickener, CHEESE, > CHEESE POWDER, salt, brown sugar, onion powder, spices, WHEAT > SEMOLINA, colour (160b), herbs, yeast extract. --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 When I make squash lasagne, I make my sauce by blending together the following 2 1/2 cups cooked butternut squash 1 1/2 cups plain soy milk 1 cup cooked white or navy beans 3-4 cloves of garlic sea salt and pepper, cumin and oregano (or use the seasonings that you like) simply blend until smooth and use in lasagne the same way you would a tomato sauce. Add the veggies that you like. I like to sprinkle some Vegan Gourmet " cheese " on top, but the lasagne would still be yummy without it. You could also try a sprinkle of nutritional yeast on top instead. My kids are intollerant of tomato, so I have come up with a few different veggie pasta sauces. Some times I make an enchilada lasagne, by using a gravy for the sauce and lots of beans and peppers and onions. Good luck, Robin , " Kim " <bearhouse5@h...> wrote: > > Hi everyone, > > Does anyone have a recipe for pumpkin lasagne, preferably without any > commercial " cheese " ? I have Googled it but have not come up with what > I want. I'm looking for something with a pumpkin sauce layers and a > white or " cheesey " sauce layers between lasagna sheets. > > TIA, > Kim. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 Hi Robin, Do you use a white or cheese type of sauce with this as well, or is this an all-in-one type of sauce ? Kim. , " Robin " <TREFFRRO wrote: > > When I make squash lasagne, I make my sauce by blending together the > following > > 2 1/2 cups cooked butternut squash > > 1 1/2 cups plain soy milk > > 1 cup cooked white or navy beans > > 3-4 cloves of garlic > > sea salt and pepper, cumin and oregano (or use the seasonings that > you like) > > simply blend until smooth and use in lasagne the same way you would > a tomato sauce. Add the veggies that you like. I like to sprinkle > some Vegan Gourmet " cheese " on top, but the lasagne would still be > yummy without it. You could also try a sprinkle of nutritional > yeast on top instead. > > > > My kids are intollerant of tomato, so I have come up with a few > different veggie pasta sauces. > > Some times I make an enchilada lasagne, by using a gravy for the > sauce and lots of beans and peppers and onions. > > > Good luck, > > Robin > > > > , " Kim " > <bearhouse5@h...> wrote: > > > > Hi everyone, > > > > Does anyone have a recipe for pumpkin lasagne, preferably without > any > > commercial " cheese " ? I have Googled it but have not come up with > what > > I want. I'm looking for something with a pumpkin sauce layers and > a > > white or " cheesey " sauce layers between lasagna sheets. > > > > TIA, > > Kim. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 Hi Kim, It really is an all in one kinda sauce, I do like to add a soy cheese to it when I use it for lasagne. But it's nice just by itself too, poured over pasta. Robin. , " Kim " <bearhouse5 wrote: > > Hi Robin, > > Do you use a white or cheese type of sauce with this as well, or is > this an all-in-one type of sauce ? > > Kim. > > , " Robin " <TREFFRRO@> > wrote: > > > > When I make squash lasagne, I make my sauce by blending together > the > > following > > > > 2 1/2 cups cooked butternut squash > > > > 1 1/2 cups plain soy milk > > > > 1 cup cooked white or navy beans > > > > 3-4 cloves of garlic > > > > sea salt and pepper, cumin and oregano (or use the seasonings that > > you like) > > > > simply blend until smooth and use in lasagne the same way you > would > > a tomato sauce. Add the veggies that you like. I like to > sprinkle > > some Vegan Gourmet " cheese " on top, but the lasagne would still be > > yummy without it. You could also try a sprinkle of nutritional > > yeast on top instead. > > > > > > > > My kids are intollerant of tomato, so I have come up with a few > > different veggie pasta sauces. > > > > Some times I make an enchilada lasagne, by using a gravy for the > > sauce and lots of beans and peppers and onions. > > > > > > Good luck, > > > > Robin > > > > > > > > , " Kim " > > <bearhouse5@h...> wrote: > > > > > > Hi everyone, > > > > > > Does anyone have a recipe for pumpkin lasagne, preferably > without > > any > > > commercial " cheese " ? I have Googled it but have not come up > with > > what > > > I want. I'm looking for something with a pumpkin sauce layers > and > > a > > > white or " cheesey " sauce layers between lasagna sheets. > > > > > > TIA, > > > Kim. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 Thanks Robin, I like the idea of it as a pasta sauce. I'll give it a go. Kim , " Robin " <TREFFRRO wrote: > > Hi Kim, > It really is an all in one kinda sauce, I do like to add a soy > cheese to it when I use it for lasagne. But it's nice just by > itself too, poured over pasta. > Robin. Quote Link to comment Share on other sites More sharing options...
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