Looking for an out of the box pumpkin recipe? This lasagna is stunning at the center of any table. The sage pumpkin pairs well with the savory leeks. Each layer is full of flavor and the entire table will be asking for more! This sophisticated lasagna is the perfect recipe for cold nights or dinner parties this fall and winter season.
Pumpkin Sage Lasagna
Ingredients
1 Pie Pumpkin or Kabocha Squash , cut into 1/4 inch slices
4 Tbsp Dried Sage
6 Tbsp Butter, melted
1 Leek, thinly sliced
4 Garlic Cloves, finely grated
2 cups Kale
1 cup semi-dried Tomatoes, drained, chopped
8 oz Cream Cheese
2 Eggs, lightly beaten
Instructions
Preheat oven to 425 F. Grease a 9x13 dish. Toss the pumpkin slices with half the sage leaves, 2 tbsp melted butter, and salt and pepper in a bowl. Set aside.
Toss the leeks, garlic, 2 tbsp butter, and salt and pepper in a bowl and set aside.
Toss kale, tomatoes, and salt and pepper in a bowl. Combine cream cheese, eggs, and remaining sage in a bowl and set aside.
To assemble the lasagna, spread 1/3 of the leek mixture over the base of the dish and cover with a layer of the pumpkin mixture, followed by one-third of the cream cheese mixture. Top with one-third of the kale mixture, then another layer of the pumpkin mixture. Repeat layering process two more times, finishing with remaining pumpkin mixture. Brush last layer of sliced pumpkins with melted butter. Season with extra sage, salt and pepper.
Cover dish with foil and bake for an 1 hour and 15 minutes or until pumpkin slices are tender. When pumpkin is tender, remove foil and broil for 5-6 minutes.
Remove lasagna from oven and let stand for 15 minutes before serving. Garnish with sage or other fresh herbs and enjoy.
Tips:
Add in your favorite ground or shredded meat for a heartier dish!
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