Best 4 Pumpkin And Mushroom Lasagna Recipes

WHITE LASAGNE WITH PUMPKIN AND MUSHROOMS

Steps:

• Soak the dried porcini mushrooms in boiling water, set aside.
• Wash the cremini mushrooms, cut into thick slices (about ¾ cm / ⅓ inch), mix with the oil and spices together. Arrange evenly on a baking tray lined with baking paper.
• Preheat the oven to 200 °C / 400 °F / Gas Mark 6, no fan (you will need to bake the pumpkin and mushrooms separately) or 180 °C / 375 °F with fan (or using convection oven) (you can bake them at the same time).
• Peel the pumpkin, using a tablespoon remove the seeds and fibers, cut into 1.5 cm / ½ inch cubes, mix with the oil and spices together, spread evenly on a second baking tray lined with baking paper.
• Put the mushrooms and pumpkin in the oven (on separate baking sheets) and bake for about 25 minutes, until soft and lightly browned.
• Strain the dried mushrooms, reserving the soaking water (important!), chop them finely.
• While the pumpkin and mushrooms are in the oven - prepare the sauce.
• Melt the butter in a medium pot, when it's bubbling, add the onion, cook for about 5 minutes until translucent. Add the flour, whisk it thoroughly, add the milk and mushroom soaking water gradually, after each addition (about 150 ml / 2/3 cup) mix thoroughly with a whisk, so that there are no lumps, the sauce should also thicken a bit. Remove the sauce from the heat, season with lemon juice, nutmeg, salt, and pepper to taste. Cool slightly, add lightly beaten eggs and whisk. The sauce will be rather thin, that's ok.
• Remove the mushrooms and the pumpkin from the oven.
• Finely chop the cremini mushrooms and mix with the porcini mushrooms together.
• Decrease the temperature to 190 ° C / 375 °F / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20°).
• Assemble the lasagna: Pour a little less than 1/3 of the sauce on the bottom of the baking dish (about 31x21 cm / 12 x 8 inch ). Place a layer of lasagna sheets on top, then arrange half of the pumpkin chunks, cover with another lasagna sheets layer, arrange evenly the mushrooms, pour the second 1/3 of the sauce, arrange lasagna sheets, then the rest of the pumpkin, then again lasagna sheets and pour the last 1/3 of the sauce. Sprinkle grated mozzarella cheese on top.
• Cover with a piece of aluminum foil and bake for 30 mins, then uncover and bake for 10-15 min, until the cheese is golden.
• Let stand for about 10-15 minutes before cutting into portions.
• Enjoy!

PUMPKIN AND MUSHROOM LASAGNA

Steps:

• In a large pot, sauté the onions in the oil for five minutes. Add the mushrooms and sauté for another five minutes, until the mushrooms are somewhat wilted. Add the sage, 1/2 teaspoons of salt, and the wine or stock and simmer on low heat for five minutes. Set aside.
• In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg and remaining salt. Set aside.
• Preheat the oven to 375°F Lightly grease a 9x13-inch baking dish.
• Dip out about 1/2 cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish. Cover the bottom with a layer of lasagna noodles arranged close together. Evenly spread on half of the pumpkin mixture. Spoon on about a third of the sautéed mushrooms and sprinkle with 1/2 cup of ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and 1/2 cup of ricotta salata. Finish with a third layer of noodles thoroughly moistened by the last third of the sautéed mushrooms. Evenly sprinkle on 1/2 cup of ricotta salata and top with the grated Pecorino.
• Cover tightly with foil and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned. Remove from the oven and let stand for about 10 minutes before serving.

PUMPKIN LASAGNA

Steps:

• In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

ROAST PUMPKIN & SPINACH LASAGNE

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
• Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
• Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
• For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
• Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.