Savory Roasted Pumpkin Lasagna

Savory Roasted Pumpkin Lasagna

                   Savory Roasted Pumpkin Lasagna

Savory Roasted Pumpkin LasagnaYou need my Savory Roasted Pumpkin Lasagna recipe! As the days cool down here in the North, we naturally move to comfort food to take the chill off! My Savory Roasted Pumpkin Lasagna fills this comfort food ticket, but is not short on nutritious value. This lasagna dish is layered with protein rich cheeses, vitamin and mineral rich organic vegetables all held together with healthy organic tomato sauce, savory organic seasoning and organic noodles. Your family will love my Savory Roasted Pumpkin Lasagna. Enjoy this recipe now and throughout the winter season! Delicious with a crisp fresh organic salad and wine of your choice!

3 small organic pie pumpkins, peeled and cubed 

6 organic shallots, peeled and sliced 

1 organic cippolini onion, peeled and sliced 

1 tablespoon dried organic sage leaves, crumbled 

1 teaspoon dried organic oregano leaves

Himalayan salt and ground pepper to taste

1/4 cup extra virgin olive oil 

2 large organic heirloom or red tomatoes, sliced thick

1 package organic lasagna noodles

2 jars of readymade organic spaghetti sauce

32 ounces whole milk ricotta cheese

10 ounces goat cheese

1 6 ounce package of Italian shredded cheeses

1 6 ounce package of Italian shaved cheeses

1 bunch organic parsley, roughly chopped 

Dashes of red pepper flakes and dried oregano leaves

Preheat oven to 425 degrees Fahrenheit 

Spread pumpkin, shallots and onion on a large baking sheet

Season with sage, oregano, salt and pepper, drizzle with the olive oil

Bake on lower rack for 30 minutes until browned and caramelized, midway turn pan and flip the vegetables, remove from oven and let rest to cool

Lower oven to 350 degrees Fahrenheit 

Meanwhile, boil lasagna noodles in salted water until just undercooked, about 6 minutes, drain, rinse and cool the noodles making sure all are separated 

Now assemble the lasagna:

In a deep edged rectangular baking pan, layer sauce, noodles, cheeses, pumpkin mixture, chopped parsley and intermittent dashes of red pepper and oregano

Top with the sliced organic tomatoes, another dash of red pepper flakes and oregano and a good sprinkling of shredded or shaved Italian cheeses

Cover lasagna and bake until bubbling, around 1&1/2 hours

Remove the foil, raise lasagna to middle rack and bake another 25 minutes until top is browned

Remove from oven and let rest until the lasagna can be easily sliced

Enjoy with a fresh crisp salad and a good glass of wine

This is a vegetarian lasagna but may be served with a side of Italian sausage if desired!

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