Sunday, February 26, 2012

Spinach and Pumpkin Lasagna

Hey, Y'all,

Today I made the most delicious, anti-oxidant-rich veggie lasagna I've ever tasted.  It came from the  Middle Tennessee Electric Membership Corporation's February 2012 issue of The Tennessee Magazine.  It does involve some prep work before you add it to your slow cooker.  Trust me, it is time well spent!  I'm going to divide it up into servings and freeze them before I sit down with the crockpot and a fork and eat the whole thing in one sitting.

Spinach-Pumpkin Lasagna
(yield 8 servings)

6 T. unsalted butter, divided
3 garlic cloves, minced
1 onion, finely chopped
2 T. finely chopped fresh sage (I used 1/4 t. of dried, crushed sage)
1 15 oz. can pumpkin puree (not pumpkin pie filling)
1/2 c. chopped walnuts or pecans  (I used ~3/4 c. pecans)
1/3 c. all purpose flour
3 c. milk (I used 1 %)
4 oz. goat cheese
1/4 t. ground nutmeg
1 t. Kosher salt
1/2 t. black pepper
1 12 oz. pkg. no-boil or oven-ready lasagna noodles (I used Barilla 9 oz. no-boil)
1 10 oz. package frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese

In large skillet over medium heat melt 3 T. of butter.  When hot, add the garlic and onions and saute 5-7 minutes or until onions are translucent ( I let mine caramelize a little).  Add the sage and cook 1 min. longer. Stir in the pumpkin and walnuts or pecans.  Remove from heat and set aside. 

In med. saucepan over medium heat, melt the remaining butter.  Add the flour and stir constantly for 1 minute.  Gradually add the milk, whisking continuously until well blended.  Bring to a boil whisking constantly.  Reduce the heat to low and simmer five minutes or until slightly thickened.  Remove from the heat and stir in the goat cheese, nutmeg, salt and pepper.  Stir until the cheese is completed melted.

Spoon 1/2 c. of sauce over the bottom of a lightly greased slow cooker.  Lay 1/3 of the lasagna noodles over the sauce to cover, breaking to fit where necessary.  Top with half of the filling and half of the spinach.  Spread 1/2 c. of the sauce over the top and repeat the layers.  Top with the remaining noodles and spread the remaining sauce over the top.  Sprinkle with Parmesan cheese.  Cover and cook on low for 2-3 hours.  Let stand 10 minutes before serving. 

I cooked my lasagna for 2 1/2 hours. 

If you want to keep the anti-oxidants coming, consider having blueberries and strawberries (in season) spooned over marscapone cheese for dessert. 

Hugs and Tootles,

1 comment:

  1. Looks very yummy and sounds very healthy! Can't wait to try it. What are no boil noodles?