Best 2 Pumpkin And White Bean Lasagna Recipes
Indulge in the culinary delight of Pumpkin and White Bean Lasagna, a vegetarian masterpiece that combines the sweet and savory flavors of pumpkin with the creamy texture of white beans. This hearty and comforting dish is not only a feast for the taste buds but also a wholesome meal packed with nutritious goodness. Dive into the layers of tender lasagna sheets, a flavorful pumpkin and white bean filling, and a rich and creamy sauce, all baked to perfection. Experience a symphony of flavors and textures in every bite, making this lasagna an unforgettable dining experience. Explore variations like the Spinach and Mushroom Lasagna, a vegetarian twist on a classic, and the Three-Cheese Lasagna, a cheesy indulgence for true lasagna enthusiasts. Each recipe offers a unique culinary adventure, catering to different preferences and dietary needs. Get ready to embark on a culinary journey with these delectable lasagna recipes that promise to satisfy your cravings and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN AND WHITE BEAN LASAGNA
Make and share this Pumpkin and White Bean Lasagna recipe from Food.com.
Provided by Serah B.
Categories Soy/Tofu
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, blend olive oil and sun-dried tomatoes until paste forms. Add remaining ricotta ingredients, adding a little water if too thick. (This can be made the night before and stored in an airtight container in the fridge).
- Grease inside of crock pot.
- Spread thin layer of sauce over bottom of slow cooker.
- Place a single layer of noodles over the sauce, breaking off corners to fit if needed.
- Spread 1/3 of ricotta mixture over noodles, then a layer of sauce, then sprinkle 1/3 of the white beans over the sauce.
- Repeat the layers two times more, ending with a last layer of noodles and topping with sauce.
- Cook on low 3 to 4 hours or high for 1 1/2 to 2 hours until fork will easily go through the middle and past is al dente. (Add 1/2 cup extra sauce or water if you need to leave it in an hour or two longer).
Nutrition Facts : Calories 433.5, Fat 9.8, SaturatedFat 1.9, Cholesterol 2.6, Sodium 564.5, Carbohydrate 68.6, Fiber 11.2, Sugar 14.2, Protein 20.7
PUMPKIN WITH WHITE BEANS
This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- Place beans in a medium saucepan and cover by about 2 inches of water. Bring to a boil; remove from heat and let stand for 1 hour. Drain and rinse.
- In a stockpot over medium-high heat, warm olive oil. Add onion, garlic, serrano chile, and 1/4 tsp. kosher salt. Saute until onion is translucent, about 5 minutes. Stir in hot or sweet paprika and tomato paste; cook for 1 minute. Add beans, chicken stock or water, and cilantro. Bring to a boil. Reduce heat to low and simmer, partially covered, for about 35 minutes.
- Peel, seed, and cut half small sugar pumpkin. Add pumpkin to bean mixture, plus additional stock or water to cover, and simmer, partially covered, until tender, about 25 minutes more. Remove and discard cilantro. Serve immediately.
Nutrition Facts : Calories 207 g, Cholesterol 112 g, Fat 1 g, Fiber 7 g, Protein 12 g, Sodium 516 g
Tips:
- Choose a high-quality canned pumpkin. Look for a brand that is unsweetened and has a smooth, puree-like consistency.
- If you don't have time to make your own marinara sauce, you can use a store-bought variety. Just be sure to choose one that is made with fresh tomatoes and has a rich, flavorful taste.
- To make the lasagna ahead of time, assemble it and then refrigerate it for up to 24 hours before baking. When you're ready to serve, let it come to room temperature for about 30 minutes before baking.
- To freeze the lasagna, assemble it and then freeze it for up to 2 months. When you're ready to serve, thaw it overnight in the refrigerator and then bake it according to the recipe instructions.
- You can use different types of beans in this recipe, such as kidney beans, black beans, or chickpeas. Just be sure to rinse and drain them before using.
- You can also add other vegetables to this recipe, such as zucchini, spinach, or mushrooms. Just be sure to cook them before adding them to the lasagna.
Conclusion:
This pumpkin and white bean lasagna is a delicious and hearty vegetarian dish that is perfect for a fall or winter meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.
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