Showing posts with label Pumpkin lasagna. Show all posts
Showing posts with label Pumpkin lasagna. Show all posts

Thursday, November 12, 2009

Pumpkin Lasagna


We hope everyone is enjoying our very first Iron Chef Week! Each day this week, we're cooking up a different dish using our secret ingredient, which is...PUMPKIN!
Congratulations to our Iron Chef Week WINNER, MOLLY EBERT. She's won a $25 gift card to Williams-Sonoma. Molly gave us a terrific secret ingredient. Tune in, in December, to find out WHAT IT IS and how we will use it when we have our NEXT Iron Chef Week.We’re thrilled with the ideas from all of you and one of your ingredients may end up as a future secret ingredient, so stay tuned. Our next contest will be starting SOON.

Being an Iron Chef cook for the Mystery Kitchen is a pretty cool experience. We get a little bit more time to think about the recipe we’re going to use than our television counterparts, so the stress factor doesn’t really come into effect.

Plus we get to experiment with an ingredient that may not be something we ordinarily use every day. This time, it’s pumpkin.

Really, we all should be eating more pumpkin. I did a little background check on our secret ingredient and found that it’s rich in beta-carotene (which has antioxidant and anti-inflammatory properties.) It can reduce the risk of macular degeneration, lowers the risk of hypertension (via its potassium), and is rich with carotenoids which keep our immune system strong.

So woo-hoo for pumpkin!

Now y’all, when I told family members I was making pumpkin lasagna, I’ll admit they made some faces. The thing is, it’s good. But it’s different. It’s not a red sauce lasagna, so banish icky thoughts of tomatoes mixing with pumpkin. Also, be prepared for a sweet taste, which isn’t something that usually comes to mind when you make lasagna.

Pumpkin Lasagna

Pumpkin Lasagna

  • 21 ounces mozzarella
  • 1 (1 lb) box lasagna
  • 1 .5 cups ricotta cheese
  • 3 tablespoons unsalted butter
  • 3 cloves minced garlic
  • 2 3/4 cup pureed pumpkin (About 11/2 cans)
  • 3 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 2 t sage
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • pinch white pepper

Preheat oven to 375 degrees F.

Mix mozzarella with the ricotta in a large bowl.

Melt butter over low heat. Brown the garlic, then stir in the pumpkin and the rest of the ingredients. Warm through.

Add the pumpkin mixture to the bottom of a 9×13 glass baking dish.

Layer three pieces of lasagna, then a layer of the cheeses, then a layer of the pumpkin mixture. At the end, you’ll have five layers.

Add remaining mozzarella to the top of the layers.

Bake covered for 35 minutes at 375. Cook uncovered an additional 5 minutes.

Enjoy a taste of fall!

Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams

Keep those suggestions for our next secret ingredient coming and you,
too, could win like out blog follower Molly Ebert. Her secret ingredient will
be revealed next month. So, stay tuned and all will be revealed...
Special thanks to our other followers for their suggestions.