Pumpkin And Pine Nut Lasagna Recipes

PUMPKIN AND PINE NUT LASAGNA

Steps:

• Peel and seed the pumpkin.
• Cut into pieces and boil until cooked.
• Drain well and mash.
• Mix in the butter, eggs and nutmeg.
• Beat well.
• Oil a lasagne dish.
• Line dish with a sheet of lasagne.
• Spread with a layer of pumpkin.
• Sprinkle with the cheese and top with pine nuts.
• Repeat the layers until all ingredients are used up, finishing with a layer of cheese and pine nuts.
• Bake at 180C degrees for 25 minutes or until pasta is tender.
• Serve topped with parmesan shavings.

PUMPKIN AND BASIL LASAGNA

Steps:

• Preheat oven to 350F degrees.
• Lightly grease a cookie sheet. Cut the pumpkin into thin slices and arrange on the cookie sheet in a single layer. Brush slices with oil and cook for 1 hour, or until softened, turning halfway through cooking.
• In a bowl, add ricotta, pine nuts, basil, garlic, and Parmesan. Mix well using a wooden spoon.
• Cook the lasagne sheets according to the package directions.
• Brush a square 8 inch ovenproof dish with oil. Arrange one third of the pasta sheets over the base of the dish and spread with the ricotta mixture. Top with half of the remaining lasagne sheets.
• Arrange the pumpkin evenly over the pasta with as few gaps as possible. Season with salt and cracked black pepper. Top with the final layer of pasta sheets. Sprinkle mozzerella cheese over the top.
• Bake for 20-25 minutes or until the cheese is golden.
• Let sit for about 10 minutes before cutting into squares.