Serves 4 - 6
This is not a traditional "lasagna" recipe. Don't look for pasta listed as an ingredient. The "lasagna" in this recipe are roasted pumpkin slices! Using creative ingredients to make a "lasagna" that's lighter (and easier to make) than the traditional Italian version has inspired me to start a "Lasagna Series", experimenting with other layered combinations. Look for recipes in this Series over the coming months!
We served this dish immediately from the oven and we had the leftovers the next day. It's tastier served the next day, after the pumpkin has absorbed the tomato, walnut and cheese flavors and the layers have had time to set after baking.
(these are approximate and depend on the size of your pumpkin and the flavor balance you wish to achieve)
1 small whole pumpkin
2 cups light tomato sauce seasoned with Herbes de Provence
1 cup grated asiago or fontina cheese
1 cup toasted walnuts, coarsely chopped
2 Italian sausages (optional)
4 cloves garlic, peeled
1/2 cup dried bread cubes
1/3 cup fresh parsley
Roasting the Pumpkin
When cool, carefully remove the outer skin and cut each half into
several 1/2" slices.
In a food processor, pulverize the bread cubes to make crumbs.
Add the parsley and garlic cloves and continue to process until even in texture.
Toast walnuts on a flat baking sheet in a 400° oven until golden brown. Watch closely, as they will burn quickly.
Remove sausage meat from the casing and sauté until brown. Break up large pieces.
Heat tomato sauce.
|Baking and Serving