An experiment I decided would be good to serve to some vegetarian friends we invited for dinner on Saturday night. I served Mushroom Caviar with ficelle first, a green salad with the lasagna and Mexican Meringues with clementines for dessert. I used no-cook lasagna so increased the liquids accordingly. Next time, if I can find the proper size, I am going to try using fresh pasta.Serves 3-4
PREPARE FILLING
(1) Defrost:
1 package frozen chopped spinach (if using no cook lasagna, defrost only until spinach can be easily spread and do not squeeze out any water)
OR use
10 oz fresh spinach, stems and large viens removed, sauteed in 1 t olive oil until barely wilted
(2) Sautee until the onion is wilted:
1/2 large sweet onion, thinly sliced then cut in 1 inch lengths
2 t olive oil
then add:
1 t sugar
1/3 c pecans, coarsely chopped
1/3 c dried cranberries
and cook until the onion is browned/caramelized.
(4) Meanwhile combine:
1 1/2 c pureed pumpkin
1 T dark maple syrup
Water if needed to make the mixture the consistency of tomato sauce
(5) In addition assemble:
~15 leaves of fresh sage, coarsely chopped
10 ounces fresh ricotta cheese (I use part-skim)
Nutmeg
5 sheets of pasta (~3 1/2 inches by 6 1/2 inches, if no-cook, larger if fresh) - if using no-cook pasta soak pasta briefly in hot but not boiling water
ASSEMBLE LASAGNA(6) Oil bottom of a 5 inch x 9 inch x 3 inch deep bread pan
(7) Place a piece of pasta in pan and cover with, in this order:
1/2 c pureed pumpkin mixture
1/3 of the caramelized onion mixture
1/3 of the chopped sage
5 oz of ricotta cheese
Nutmeg - sprinkle evenly on the ricotta
1/2 of the spinach
(9) Repeat step (7)
(10) Repeat step (8)
(11) Repeat step (7)
Cover with aluminum foil and bake in a 350 degree F oven for 50 minutes; uncover and cook for 5-10 more minutes or until top is lightly browned. Let sit 15 minutes before slicing to serve.
Reviewed 5/30/2017
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