RCI-ND.002.0008.001

Pumpkin Lasagna

Name: Pumpkin Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 unit sugar pumpkins (about 5 to 6 inches round, or small acorn squash); ¼ cup unsalted butter; 1 unit Spanish onion (sliced); ¼ cup light brown sugar; 2 to 3 cups vegetable broth; 2 cups toasted almonds (finely chopped); 1 tsp kosher salt; ½ tsp freshly ground black pepper; 25 5 unit x5-inch sheets fresh lasagna; 1 cup amaretti cookies (ground); 1 cup grated Parmesan cheese; ½ cup mascarpone; 2 cups apple cider; 2 tbsp maple syrup; 2 tbsp unsalted butter; ½ tsp kosher salt; ⅛ tsp freshly ground black pepper

Pumpkin Lasagna from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

sugar pumpkins
about 5 to 6 inches round, or small acorn squash
10 unit
unsalted butter
¼ cup
Spanish onion
sliced
1 unit
light brown sugar
¼ cup
vegetable broth
2 to 3 cups
toasted almonds
finely chopped
2 cups
kosher salt
1 tsp
freshly ground black pepper
½ tsp
x5-inch sheets fresh lasagna
25 5 unit
amaretti cookies
ground
1 cup
grated Parmesan cheese
1 cup
mascarpone
½ cup
apple cider
2 cups
maple syrup
2 tbsp
unsalted butter
2 tbsp
kosher salt
½ tsp
freshly ground black pepper
⅛ tsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Pumpkin Lasagna

Ingredients

Method

What Makes This Variant Distinct