Pumpkin, Spinach & Caramelized Onion Lasagna

Happy Monday! If you’re like me, the first thing you think about on the weekend is meal preparation for the week (aside from sleeping in of course). I woke up knowing that I wanted to use my time wisely to create something unique that can last a few meals. Being a recent college grad with a full time job and a bunch of new expenses calls for some good old home cooking to save a few dollars!

I spent most of my Saturday coming up with the most delicious lasagna recipe for fall. Although this is a longer process than other recipes, it is totally worth it in the end! Forget the Pumpkin Spice Lattes, let’s make this a new tradition!

*Photo taken at Tony’s Colonial Foods on Atwells Ave, Providence RI

INGREDIENTS

(Pumpkin Filling)

  • 29 oz can Pumpkin purèe
  • 2 cups Ricotta Cheese
  • 3/4 cup Almond Milk
  • 1 Tbsp Cinnamon
  • 1 Tbsp Rosemary

(Spinach Filling)

  • 1 cup Cooked Spinach
  • 1/2 cup Chopped Onion
  • 1/2 cup Shredded Asiago Cheese
  • 1/4 cup Almond Milk
  • 1 cup Ricotta Cheese
  • Salt and pepper to taste

(Totals)

  • 29 oz can Pumpkin purée
  • 24 oz package Ricotta Cheese
  • 1 cup Shredded Asiago Cheese
  • 1 package Gluten Free Lasagna Noodles (I used the brown rice ones from Jovial)
  • 1 cup Cooked Spinach
  • 1/2 cup Chopped Onions
  • 1 cup Almond milk
  • Salt and Pepper to taste
  • 2 Tbsp Rosemary
  • 1 Tbsp Basil
  • 1 Tbsp Cinnamon

Ps. When creating a dish where the flavors can literally make or break it, it’s important to know where to shop; as well as which items to splurge on and which can be purchased at any old grocery store.

I chose to splurge on my ricotta cheese since it makes up most of my dish and also purchased it at a local Italian market where I knew I would find the best possible option for cheese  Vegetables can really be purchased anywhere as long as they are fresh and up to your quality standards. It’s also difficult to find great Gluten Free pastas but I have realized that the rice-based ones are usually the best and closest to the taste of regular pasta.

Let’s get to it!

Preparation Instructions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mix all of the ingredients together for the pumpkin filling. (I chose my own proportions based on what consistency worked best for me)
  3. Combine all Spinach filling ingredients together. ( I sautéed fresh spinach and chopped white onions together with olive oil prior to creating the filling for the best flavor)
  4. Bring a large pot of water to a boil for your Lasagna noodles. (I use Himalayan Sea Salt in the water as well to separate the starches from the GF pasta better)
  5. Boil Lasagna noodles for about 5 minutes or until slightly flimsy.
  6. Rinse off noodles with cold water and pat them down until they are almost dry.

Assembly Instructions:

  1. Prepare your baking dish. Mine was about 13 x 9 inches. Basically you just need a size where you can fit three noodles next to each other. My dish had extra room!
  2. Grease the dish lightly with cooking spray. (I used coconut oil spray because I love the way it tastes)
  3. Spread 1/3 of the Pumpkin mixture on the bottom of the dish. Sprinkle some extra asiago on top for flavor. (You can use any type of shredded cheese for this dish, I just enjoy the taste of the asiago. Parmesan or mozzarella are great ideas too!)
  4. Top with 3 cooked Lasagna noodles.
  5. Spread 1/2 of Spinach filling over the noodles in the dish. Sprinkle some more cheese. Top with 3 more noodles.
  6. Spread another 1/3 of the pumpkin filling over the noodles. Add more shredded cheese. Top with 3 noodles.
  7. Spread the rest of the Spinach filling over the noodles. Add some cheese. Place final layer of cooked noodles in dish.
  8. Spread the rest of the pumpkin filling over the noodles in the dish. Sprinkle the most cheese on this layer. I also added Basil, Rosemary, Ground Pepper, and fresh spinach leaves to this layer for more flavor.

Oven ready! Bake for about 40 minutes until the edges of the noodles are slightly crispy.

Voila! Ready to eat. Use a knife and spatula to grab the best square in the dish. I went back for seconds (and thirds).

I hope you guys enjoy! Now excuse me while I shove another large Lasagna square down my throat before returning to work.

*This recipe came straight from my foodie brain functions and flavor preferences, so please feel free to make your own little additions or substitutions as well to fit your dietary needs and flavor fantasies.

One Reply to “Pumpkin, Spinach & Caramelized Onion Lasagna”

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