Pumpkin Lasagna

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This recipe from Food Mayhem definitely seemed a little weird at first because of the combination of ingredients:
Fresh MOZZARELLA
Ricotta
Butter
GARLIC
Pumpkin
Brown SUGAR
Maple syrup
CINNAMON
Nutmeg
Salt
PEPPER
Lasagna noodles

But the author absolutely raves about it! And I was thinking maybe it would be like pumpkin ravioli, which is delicious. My mother wasn’t so sure, and asked that I not try it out on my cousins at Thanksgiving…

I made it for a pot luck instead and, like the author, wish I’d made more!! Creamy, sweet, an savory all together – it was devoured.

And it’s really easy: just mix everything together except the noodles and the cheese, then make layers of noodles, pumpkin mixture, and cheese. And bake!

And don’t cook the lasagna noodles beforehand – just put them in raw. They end up cooking in the oven, soaking up all the pumpkin juices, etc, and then they don’t turn to mush. Don’t use the no-boil ones either, just the regular ones!

Also, I wish I’d used more garlic, because the flavor combination was actually really delicious and I wish the contrast had been stronger!

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