It’s October … officially pumpkin can be put in as many dishes as possible month!
I saw as I walked through the living room on my way to gather more laundry (never ends..) a pumpkin lasagna on the Today Show. Sounded so good! So I decided to try to dish this up gluten free and vegetarian!
The end result was a perfectly blended fusion of fall flavors.. vitamin packed goodness.
Step 1- boil up some al dente gluten free penne pasta
Step2-the sauce
Sauté 1T of chopped garlic &
1 yellow onion in
2T olive oil
Add the chopped stems of 4 large kale leaves &
1t thyme
Once simmered down, add one can pumpkin purée and 1/2 can water
Salt and pepper
1 t Bombay curry
Simmer until smooth and thickened
Step 3- the filling
Mix 1 8oz container of ricotta
2 eggs
4 kale leaves chopped
1/4 cup pepitas (pumpkin seeds)
Nutmeg
Step 4- layer it up!
Layer penne then ricotta mix, a handful of mozzarella, then the sauce
Repeat!
Bake at 325 for 45 mins covered
Enjoy!
❤️
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