Pumpkin Lasagna w/ Béchamel Sauce

Name: Pumpkin Lasagna w/ Béchamel Sauce
Total time: 45 min
Yield: serving 9
Cuisine: American+
Ingredients: 1 box oven ready lasagna (rolled flat); 2 large vadalia onions; 4 cups pumpkin (cooked, or 1 small pumpkin); 1 stick butter; 3 tbsp canola oil; 1/2 tbsp sugar; 1/4 tsp vanilla; salt; 3 cups mozzarella; pecorino romano (freshly grated); parmigiano-reggiano (to garnish); 1 stick butter; 6 tbsp flour; 6 cups milk; 1 1/2 tsp nutmeg; 3/4 cup parmigiano-reggiano; salt; pepper

CourseLunch, Main Dish
CuisineAmerican+

Servings

serving 9

Cook Time

45 min

Servings

serving 9

Cook Time

45 min

Pumpkin Lasagna w/ Béchamel Sauce

CourseLunch, Main Dish
CuisineAmerican+

Servings

serving 9

Cook Time

45 min

Servings

serving 9

Cook Time

45 min

Ingredients

Pumpkin Lasagna

1 box oven ready lasagna rolled flat
2 large vadalia onions
4 cups pumpkin cooked, or 1 small pumpkin
1 stick butter
3 tbsp canola oil
1/2 tbsp sugar
1/4 tsp vanilla
salt
3 cups mozzarella
pecorino romano freshly grated
parmigiano-reggiano to garnish

Bechamel Sauce

1 stick butter
6 tbsp flour
6 cups milk
1 1/2 tsp nutmeg
3/4 cup parmigiano-reggiano
salt
pepper

Servings: 9

Instructions

Microwave small Pumpkin about 10 minutes to help soften it a bit. Cut the Pumpkin into quarters, and boil them about 15 minutes or until soft. Cool the quarters then remove the skin and puree.
Sauté minced Onion in 1 stick of Butter.Add Oil and pureed Pumpkin to Onions and mix well.
Add Sugar, Cinnamon and Vanilla. Season with Salt.
Mix well and set aside to begin the Béchamel sauce.
Béchamel Sauce: Heat 1 stick of Butter in a medium sauce pan. Add Flour over medium heat and stir until golden brown. Heat Milk to almost a boil and then add 1 cup at a time to the Flour mix and whisk. Bring the mixture back to a boil for 20-30 seconds. Add in Nutmeg and Pecorino.
To build the Lasagna: In the bottom of a 9x13 baking dish, ladle an even layer of Béchamel Sauce. Build the layers starting with Noodles, Sauce, Pumpkin, Mozzarella and Sauce. Continue with another Noodle layer then more Sauce, Pumpkin, Sauce, and Mozzarella. Repeat until all ingredients are used ending with a layer that is a Noodle layer, Béchamel, Pumpkin, more Béchamel, Mozzarella and Pecorino.
Bake at 400°F for 45 minutes and let cool for 30 minutes or until set up.
Grate fresh Parmigiano-Reggiano on top to serve.

Recipe Notes

Featured Spices:

Recipe source: The Chew - Pumpkin Lasagna w/ Béchamel Sauce

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Blog, Recipes, Spices

Portuguese Allspice

This Portuguese allspice blend of cinnamon, allspice, anise, orange zest and pepper went regularly into classic rice dishes. Rather than spicy, this recipe plays up the "warm" notes of the paprika and cinnamon.

Courserubs / blends / marinades
CuisinePortuguese

Servings	Prep Time
1/2 cup	10 min

Servings	Prep Time
1/2 cup	10 min

Portuguese Allspice

Courserubs / blends / marinades
CuisinePortuguese

Servings	Prep Time
1/2 cup	10 min

Servings	Prep Time
1/2 cup	10 min

Ingredients

5 tbsp sweet paprika
1 tsp ground black pepper ground
1 tsp chili powder
1 tsp cumin ground
1 tsp cinnamon ground
1 tsp nutmeg ground
1 tsp alspice
1/2 tsp dried oregano ground
1/4 tsp ginger ground
1/8 tsp clove ground
1 bay leaf crushed w/ mortar and pestle
1 tsp dried lemon zest (granulated lemon peel)
1 tsp orange zest 1/3 orange

Servings: cup

Instructions

In a medium bowl, combine all of the spices and dried herbs. Zest the orange over the spice mix and stir to combine. Cover and store in the fridge for up to 1 week.

Recipe Notes

Featured Spices:

granulated lemon peel

Original Recipe: Tasting Table / Chef Sean Telo - Portuguese Allspice

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Spice Cream (allspice, cloves, cinnamon, vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Spice Cream (allspice, cloves, cinnamon, vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Ingredients

1/2 vanilla bean pod
1 1/2 cups milk
1 1/2 cups heavy cream
15 whole allspice berries
6 whole cloves
4 whole cinnamon sticks
1 small nutmeg whole
1 cup maple syrup grade B
7 large egg yolks
pinch sea salt
2 tbsp bourbon or dark rum
1 tsp maple extract
2 cups walnut brittle recipe link below

Servings: cups

Instructions

Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.
While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
Once frozen, mix in walnut brittle and serve.