First let's make Pumpkin Puree that will keep a week in the fridge or up to three months in the freezer. So all you have to do is pop your puree into baggies, I like to do one cup measures, freeze and it will be on hand for Thanksgiving! OK back to the puree; cut your pumpkins in half. Clean out the sees with an ice cream scoop; this makes cleaning fast and easy. Sprinkle with salt and place flesh side down on a parchment paper lined cookie sheet and bake in a 400F oven for 35-45 minutes. Cool and then spoon the flesh into your blender and blend on high for 3 minutes....it's done!
Pumpkin Lasagna Recipe:
1 cup pumpkin puree
2 tablespoons olive oil
1 medium onion chopped
4 cloves garlic finely chopped8 ounces baby portabella mushrooms sliced
2 Italian sausages casing removed (you can use up to 1 pound of sausage)
½ cup red wine
26 ounces tomato sauce
¼ cup fresh basil chopped
¼ cup fresh oregano chopped
½ teaspoon salt & ¼ teaspoon pepper
6 ready to use lasagna sheets
2 ½ cups ricotta
2 ½ cups shredded mozzarella divided
½ cup pecorino Romano
2 medium zucchini sliced
Preheat oven to 350Heat olive oil in large sauté pan and add onion. Sauté over medium heat until translucent. Add the sausage, breaking into small pieces and sauté until just cooked through, then add the mushrooms and garlic. Cook until mushrooms are tender, about 5 minutes. Add the wine and reduce by half. Stir in the herbs and tomato sauce and simmer over medium low for 15 minutes.
Mix together the pumpkin and egg, set aside.Mix together the ricotta, 1 cup mozzarella and Romano.
Spread a ladle of sauce in the bottom of a lasagna pan. Top with lasagna noodles, ½ of the pumpkin mixture, ½ of the sliced zucchini, ½ of the cheese and then repeat. Top with remaining 1 ½ cups of mozzarella cheese and bake for 40 minutes. Let rest for 15 minutes prior to serving.
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon allspice
1/2 teaspoon salt
1 1/2 sticks butter
1 1/4 cups sugar
3/4 cup buttermilk
1 teaspoon vanilla 1 1/4 cups pumpkin puree
Whisk together flour, baking powder & soda, cinnamon, allspice and salt.
In mixer bowl beat together sugar and butter for 3 minutes.
Add eggs one at a time, beating for 1 minute with each addition.
Add 1/2 of the flour and 1/2 of the pumpkin, mix well then add the remainder of the pumpkin and flour. beat on medium for 3 minutes.
Pour batter into a bundt pan that has been coated with butter & flour or non stick spray. Smooth top and tap pan on counter to remove any air bubbles.
Bake for 40 minutes or until tooth pick comes out clean.
Let cool for 15 minutes before removing from pan.
Drizzle with glaze made of 1 1/2 cups powdered sugar and about 2 tablespoons buttermilk while cake is still warm.