Pumpkin Lasagna with BÉCHAMEL Sauce Ingredients: 1 box Oven Ready Lasagna (rolled flat) 4 cups Pumpkin (cooked, about one small pumpkin) 2 large Vidalia Onions (finely minced) 1 stick Butter 3 tablespoons Canola Oil 3 tablespoons Sugar 1/2 tablespoon Cinnamon 1/4 teaspoon Vanilla Salt as needed 3 cups Mozzarella Pecorino Romano (freshly grated, to top before baking) Parmigiano-Reggiano (to garnish) BÉCHAMEL SAUCE 1 stick Butter 6 tablespoons Flour 6 cups Milk 1 1/2 teaspoons Nutmeg 3/4 cup Pecorino Romano Salt and Pepper as needed Directions: Microwave small Pumpkin about 10 minutes to help soften it a bit. Cut the Pumpkin into quarters, and boil them about 15 minutes or until soft. Cool the quarters then remove the skin and puree. Sauté minced Onion in 1 stick of Butter.Add Oil and pureed Pumpkin to Onions and mix well. Add Sugar, Cinnamon and Vanilla. Season with Salt. Mix well and set aside to begin the Béchamel sauce. Béchamel Sauce: Heat 1 stick of Butter in a medium sauce pan. Add Flour over medium heat and stir until golden brown. Heat Milk to almost a boil and then add 1 cup at a time to the Flour mix and whisk. Bring the mixture back to a boil for 20-30 seconds. Add in Nutmeg and Pecorino. To build the Lasagna: In the bottom of a 9x13 baking dish, ladle an even layer of Béchamel Sauce. Build the layers starting with Noodles, Sauce, Pumpkin, Mozzarella and Sauce. Continue with another Noodle layer then more Sauce, Pumpkin, Sauce, and Mozzarella. Repeat until all ingredients are used ending with a layer that is a Noodle layer, Béchamel, Pumpkin, more Béchamel, Mozzarella and Pecorino. Bake at 400°F for 45 minutes and let cool for 30 minutes or until set up. Grate fresh Parmigiano-Reggiano on top to serve.
Posted on: Sun, 09 Nov 2014 03:00:01 +0000
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