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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