Recipe: Pumpkin Ricotta Lasagne ~ Dallas Mom Blog and Fort Worth Mom Blogger: Trendy Mom Reviews
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Thursday, October 18, 2018

Recipe: Pumpkin Ricotta Lasagne





We love Explore Cuisine. They make it easy to pack extra veggies into our diets. My children actually never mentioned whether they could tell a difference between traditional pasta and these veggie-based pastas. I may mention it to them eventually. I'm sure that they will appreciate that I've always been creative about getting them to enjoy healthy food. In today's post, I'll share a trendy Halloween recipe that Explore Cuisine shared with me - Pumpkin Ricotta Lasagne. It was created by Lori Hirsch Stokoe, including the photos for their brand.


Pumpkin Ricotta Lasagne
By Lori Hirsch Stokoe
Pumpkin Ricotta Mixture
Ingredients:
  • ¼ c. fresh sage leaves, chopped, plus more whole leaves for garnish
  • 2 t. butter
  • 15 oz. ricotta
  • 10 oz. canned pumpkin puree
  • 2 eggs, beaten
  • 1/2 t. salt
  • 1/4 t. pepper
  • ½ t. pumpkin pie spice
Method:
Fry sage in butter until crisp. Remove to paper towel. Then combine all ingredients in a medium bowl. Set aside.
B├ęchamel Sauce aka White Sauce
Ingredients:
  • 4 T. butter
  • 4 T. gluten-free flour
  • 2 ½ c. milk, warmed
  • ¼ t. ground nutmeg
  • salt and pepper to taste
Method:
Melt butter in a medium saucepan over medium heat. Add flour and whisk to cook the flour, about two minutes. Add the milk slowly and continue to stir. Bring to barely a boil then immediately turn down the heat. Cook, whisking until thickened for about 3 minutes. Remove from heat. Season with nutmeg, salt and pepper.
Ingredients:
Method:
  1. Spread ½ c. of white sauce over the bottom of a greased 8" square (2 qt.) baking dish. Place 2 sheets of no-boil lasagne noodles over the sauce in a single layer.
  2. Top lasagna noodles with a third of the ricotta mixture. Layer with a quarter of the mozzarella. Then top with a third of the remaining of the white sauce. Top sauce with 2 more sheets of lasagne noodles to build the second and third layers the same way.
  3. For the top layer, place last two sheets of lasagna over the white sauce. Top with remaining mozzarella.
  4. Bake at 375°F for 35 minutes, covered with foil. Uncover and bake an additional 15 minutes until the lasagna is bubbling hot and the top is browning. Remove from oven and let sit at least 10 minutes before cutting. Garnish with fried whole sage leaves.

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