RCI-ND.002.0111.001
Pumpkin Lasagna
Pumpkin Lasagna from the Recidemia collection
Prep90 min
Cook60 min
Total150 min
Servings4
Difficultyadvanced
Ingredients
- sugar pumpkins10 unitabout 5 to 6 inches round, or small acorn squash
- ¼ cup
- Spanish onion1 unitsliced
- ¼ cup
- 2 to 3 cups
- toasted almonds2 cupsfinely chopped
- 1 tsp
- ½ tsp
- x5-inch sheets fresh lasagna25 5 unit
- amaretti cookies1 cupground
- 1 cup
- ½ cup
- 2 cups
- 2 tbsp
- 2 tbsp
- ½ tsp
- ⅛ tsp
Method
1
Preheat the oven to 375°F. Halve the sugar pumpkins, remove seeds, and place cut-side down on a baking sheet with ½ inch of water. Roast for 35 to 40 minutes until very tender.
2
While pumpkins roast, melt ¼ cup unsalted butter in a large pot over medium heat. Add the sliced Spanish onion and cook for 5 to 7 minutes, stirring occasionally, until softened and golden.
3
Add the light brown sugar to the onions and stir constantly for 1 to 2 minutes until caramelized. Pour in 2 to 3 cups vegetable broth, scraping the bottom of the pot to release any browned bits, and simmer for 10 minutes.
4
Remove the roasted pumpkins from the oven and let cool slightly. Scoop the flesh from the skin and add to the broth mixture, stirring to combine.
5
Stir in the finely chopped toasted almonds, 1 tsp kosher salt, and ½ tsp freshly ground black pepper. Simmer for 5 minutes, then remove from heat and let cool to room temperature.
5 minutes
6
In a small bowl, whisk together the ground amaretti cookies, grated Parmesan cheese, and mascarpone until well combined.
7
In a separate small saucepan, combine the apple cider, maple syrup, 2 tbsp unsalted butter, ½ tsp kosher salt, and ⅛ tsp freshly ground black pepper. Simmer over medium heat for 10 to 12 minutes until reduced by one-third and slightly thickened.
8
Spread a thin layer of the pumpkin mixture on the bottom of a 9-by-13-inch baking dish. Arrange a layer of fresh lasagna sheets over the pumpkin, breaking sheets to fit as needed.
9
Spread another layer of pumpkin mixture, then a thin layer of the amaretti-mascarpone mixture, and repeat the alternating layers, ending with a pumpkin layer topped with the remaining amaretti-mascarpone mixture.
10
Pour the reduced apple cider glaze evenly over the top layer of the lasagna.
11
Cover the baking dish with aluminum foil and bake at 375°F for 35 to 40 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the top is golden and the lasagna is heated through.
55 minutes
12
Remove from the oven and let rest for 10 minutes before slicing and serving.