Tuesday, October 19, 2010

Pumpkin Lasagna

Wonderfully delicious veggie lasagna....or you can add chicken or ground beef(or white beans to keep it veggie) for a protein boost!

12 pumpkin lasagna noodles

2 cups tomato sauce(1-15 oz can)
1 large tomato, diced( or 1 can )
1 TB oregano
1 TB parsley
2 tsp basil
1 small onion, chopped
2 cloves garlic, minced
salt and pepper
Combine all in a saucepan and simmer for an hour or so.

Cheese Filling:
1 16 oz container cottage cheese
1/2 cup pumpkin puree
1 egg
1 TB parsley
1 tsp oregano
1/8 tsp nutmeg
salt and pepper to taste
Combine all in a food processor and pulse to combine well.

amounts vary to your tastes
Spinach(I prefer baby spinach and used about 1 big handful per layer)
Zucchini(I used 2 medium) shredded
Carrots(I used 2 large) shredded

Mozzarella and Parmesan Cheese
I used 12 oz moz and a sprinkling of Parmesan

On the bottom of a 9 x 13 pan spread a small amount of tomato sauce.
Layer 3 noodles into the pan( you DON'T have to cook them first if they are still fresh, dip them in hot water if they are dried)

Place 1/4 of the sauce

1/3 the cheese mix and 1/3 the veggies

and sprinkle with 1/4 of the cheese

Add another layer of pasta and repeat twice.

After the last layer of pasta spread on remaining sauce and mozzarella and a sprinkle of Parmesan and oregano.

Cover with foil and Bake in 350 degree oven  for 45 minutes. Uncover and bake 15 minutes more.
Allow to set for 10-15 minutes before cutting.

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