My Roasted Pumpkin Lasagna with Forest Mushrooms and Collards is a satisfying vegetarian
entrée and a real party pleaser combining protein and fiber rich mushrooms sautéed with
organic greens and vitamin rich roasted pumpkin, flavored with earthy sage leaves! I use low
glycemic lasagna noodles but for the gluten intolerant, gluten free noodles are readily available.
My Roasted Pumpkin Lasagna with Forest Mushrooms and Collards is nutritious and nutritious!!
Make a tray of it and enjoy it at your next dinner party!!
1 package lasagna noodles, boiled in salted water to less than al dente
16 ounce whole ricotta cheese
1 package shredded Italian blend cheese
5 ounces soft goat cheese
3 ounces shredded Parmesan
Mediterranean seasoning mix
Red pepper flakes
2 jars ready made pasta sauce
4 ounces dried wild mushrooms, soaked in boiling water to reconstitute
1 bunch organic collards, ribs removed, sliced in thin ribbons
3/4 stick unsalted butter
Salt and pepper to taste
1 medium pumpkin, peeled, seeded and cut into cubes
1 large sweet onion, peeled and quartered
Fresh sage leaves
Olive oil
Salt and pepper
Boil lasagna noodles, drain and set aside to cool
Remove mushrooms from soaking water, slice thin
Reserve the soaking liquid
In a medium fry pan, melt butter add mushrooms, collard greens , salt and pepper
Sauté on medium until mushrooms are golden brown, set aside
Meanwhile, assemble pumpkin and onion on a large cooking sheet
Drizzle with olive oil
Season with salt and pepper and scatter sage leaves on top
Bake at 425 degrees Fahrenheit for 25 minutes
Remove from oven, set aside
Now in a large rectangular baking pan assemble all the ingredients by layering
Spread small amount bottled sauce on bottom of pan
Next a single layer of noodles sprinkled with ricotta and cheeses, seasoning and pepper flakes
Next a layer of mushroom/ collard medley
Next the pumpkin/onion medley
Then sauce, cheeses and another layer of noodles
Repeat this layering and end with noodles
Top with the rest of sauce and Parmesan cheese
Cover with aluminum foil
Bake at 350 degrees Fahrenheit for 1 hour until bubbly
Remove foil and let brown in oven for another 10 minutes
Remove from oven and let the lasagna rest
Cut into serving squares
Serve with a crisp fresh green salad and a bottle of wine!!
Enjoy!
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