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Question by GenkiChic: Tomato Pumpkin Lasagne Recipe?
Hi, I’m looking for a pumpkin and tomato lasagne recipe… one without ricotta cheese as I am allergic… any ideas?
Best answer:
Answer by charc72042
Use plain yogurt instead of ricotta and that fake mozzarella cheese for the topping. Here are several different versions. The one on the bottom sounds very nice! Sweet potato & pumpkin.
http://www.sundaysupper.com/pumpkin.htm
http://vegweb.com/index.php?topic=7853.0
http://www.keyingredient.com/recipes/31278/pumpkin-lasagna/
http://www.allrecipeblog.com/2007/October/Lasagna-recipe-with-sweet-potato-and-pumpkin.htm
Add your own answer in the comments!
Tuna Stuffed Tomatoes
Image by AlyssssylA
Isn’t it wonderful how the more you reach out, the more you share of yourself, the more you find people willing to share with you? A new student at the school I work at is a fisherman at the coast. As a thank you gift (for what? He did the work to get into school!) he brought a bunch of cans of his hand caught tuna to share. I’ve had hand caught, home canned and artisan tuna before, but I’ve never tasted anything this good!
And! I developed a mayonnaise alternative for those of us who try to stay away from vegetable oils. Whoo hoo!
Creamy Dressing for Tuna or other Salads
4 tbs sour cream (or kefired cream, in my case)
1 tsp olive oil
1 tsp red wine vinegar
salt and pepper
Combine, taste, adjust seasonings, and mix with your tuna, hard boiled eggs or potatoes. Also would work as a sandwich spread, I have no doubt 
Pumpkin Lasagna
Ingredients (use vegan versions):
500g butternut pumpkin, chopped
1 teaspoon olive oil
1 medium onion, chopped
1 clove of garlic crushed
1 teaspoon of caster sugar, optional
1 tablespoon of wine
9 instant lasagna sheets or home made
200g of vegan cheese
make your own tomato sauce with lots of garlic, fresh tomatoes and Italian herbs.
Directions:
Boil or steam pumpkin until soft. Drain and mash.
Heat oil in pan, add onion and garlic. Cook covered until onion is soft.
Add vegan sugar and vegan wine. Cook, stirring until almost all the liquid is evaporated. Stir onion mixture into pumpkin, mix well.
Place three lasagna sheets in greased long baking (deep) tray. Spread with half the pumpkin mix, then sprinkle vegan cheese, then spread 1/3 of tomato sauce. Repeat layers ending with remaining pasta sheets, remaining tomato sauce and sprinkle remaining cheese.
Bake in moderate oven for 30 minutes or until pasta in tender. This is a great recipe for when your having non vegos to dinner. They love it! So will you, and my kids can’t get enough.
Serves: 4 ~*-*~
Chicken and Pumpkin Lasagna
INGREDIENTS
* 1 (14.5 ounce) can cream of pumpkin soup
* 1 cup milk
* 1 teaspoon vegetable oil
* 1 pound boneless chicken, chopped
* 1 (16 ounce) jar spaghetti sauce
* 9 lasagna noodles
* 1 1/2 cups shredded mozzarella cheese
DIRECTIONS
1. In a large bowl, combine milk and cream of pumpkin soup. Set aside.
2. Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.
3. Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
4. Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving.
A simple lasagna recipe with a bit of a twist – cream of pumpkin soup, available in many specialty markets.
FRESH TOMATO AND BASIL LASAGNA
2/3 (16 oz.) pkg. lasagna noodles, about 12
10 lg. plum tomatoes, 1 1/2 lb.
1 tsp. dried oregano leaves
1/2 tsp. pepper
Olive or salad oil
1/2 tsp. salt
1 med. onion, chopped
1 1/2 c. milk
1/3 c. cornstarch
1 (13 3/4 to 14 1/2 oz.) can chicken broth
2 (8 oz.) pkg. shredded Mozzarella cheese, 4 c.
1 c. packed fresh basil leaves
1. Prepare lasagna noodles; drain.
2. Preheat broiler. Cut tomatoes into 1/2 inch slices. Place on ungreased large cookie sheet. In cup mix oregano, pepper, 2 tablespoons olive oil and 1/2 teaspoon salt. Brush on tomato slices. Broil for 15 minutes (tomatoes beginning to brown and dry out).
3. In saucepan over medium high heat, cook onion and salt until tender. In 2 cup measure cup with fork, mix milk and cornstarch until smooth. Gradually add milk mixture and chicken broth to onion in saucepan and cook, stirring constantly until sauce boils and thickens. Boil 1 minute. Remove from heat.
4. Reserve 3/4 cup cheese for topping; stir remaining cheese into sauce. In 13 x 9 inch dish, evenly spoon 1/3 of cheese sauce. Arrange 2/3 of fresh basil leaves over sauce. Top with half of noodles. Spoon 1/2 of remaining sauce over noodles. Top with 1/2 of broiled tomatoes, then noodles, then sauce. Then tomatoes and basil. Sprinkle with reserved Mozzarella cheese. Bake 25-30 minutes until heated through. Let stand 10 minutes. Serves 8.
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http://www.sundaysupper.com/pumpkin.htm
I am responding to the GenkiChi, who was looking for a Lasagna recipe that didn’t have ricotta, cream cheese or cottage cheese in the recipe. Fortunately, I have had the opportunity to have Lasagna when traveling in Northern Italy and the following recipe comes very close to the way they prepare it. I found the recipe in Cuisine at Home magazine. But, this one is not a Tomato Pumpkin Lasagne Recipe.
8-Layer Lasagna
For the meat sauce-
Brown:
1-1/2 lb. ground chuck
1-1/2 lb. ground mild Italian sausage
Add:
2 cups yellow onion, diced
2 T garlic, minced
2 T tomato paste
2 t. each dried basil, thyme, and oregano
1/2 t red pepper flakes
1 bay leaf
Stir in; Simmer:
1 can (28 oz.) crushed tomatoes in puree
1 can (14.5 oz.) diced tomatoes, drained
3/4 cup beef broth or water
2 T balsamic vinegar
salt and pepper to taste
For the Bechamel-
Saute in 1/4 Cup Unsalted Butter:
1 cup yellow onion, diced
1/8 t cayenne
Pinch nutmeg
Stir in:
1/3 cup all-purpose flour
Gradually Add:
3 cups whole milk
10 oz. Boursin cheese or Alouette
salt to taste
Whisk In:
8 oz. frozen chopped spinach (drain thoroughly)
1 egg, beaten
To Assemble-
Prepare:
* 1 lb. oven-ready lasagna sheets
1 lb. fresh mozzarella, thinly sliced
6 oz. Parmesan cheese, grated
*Although pasta sheets are “oven-ready” they tend to break during assembly. Boil sheets until pliable,1 min., then arrange in single layer on a foil-lined, sprayed baking sheet. Separate each layer with sprayed foil.
Preheat oven to 400 degrees with rack in the center. Brown the meats in large saute pan over medium-high heat; spoon off as much of the fat as possible. Add onions, garlic, tomato paste and seasonings. Saute until onion softens, about 8 minutes. Stir in both types of tomatoes, broth, vinegar, salt, and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside. Saute onion for the bechamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Prepare lasagna sheets.
To Assemble:
Coat a 9x13x3″ casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them. Spread 1 cup meat sauce on the bechamel (the meat sauce won’t completely cover the pasta; It’s fine if the sauce blend). Top with mozzarella, sprinkle with Parmesan, then lay three more pasta sheets across the bottom. Keep layering in the manner until all the pasta is used. Spread the last layer with the reserved bechamel, then sprinkle with Parmesan. Bake lasaagna, uncovered, until hot, bubbly, and browned. Let rest 20-30 minutes before cutting to set the fillings. I might add, that if you have any leftovers, they freeze well. This is a real winner. Hope you enjoy.