Tiny New York Kitchen: Pumpkin Lasagna

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By Victoria Hart Glavin of Tiny New York Kitchen

This Pumpkin Lasagna is delicious, hearty, and the perfect fall dinner dish. Leftovers are excellent for weekend lunches.

Ingredients
1 Medium Butternut Squash
2 Cups Pumpkin Purée
8 Ounces Fresh Basil
1 1/2 Teaspoons Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Freshly Grated Nutmeg
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Cup Brown Sugar
1 Tablespoon Maple Syrup
10 No-Boil Lasagna Noodles
2 Cups Ricotta Cheese
8 Ounces Fresh Mozzarella Cheese (Diced Into 1/2 Inch Pieces)
1/2 Cup Shredded Parmesan Cheese
1/2 Pine Nuts (Optional)
Olive Oil For Greasing Baking Dish

Preheat your oven to 375 degrees. Line baking sheet with parchment paper. Place whole butternut squash onto baking sheet and place in oven. Bake for 30 minutes until soft enough to cut in half with not much effort.

Remove from oven and cut into quarters. Place in glass baking dish and roast for 50 more minutes until skin can be easily peeled away from flesh. Cut chunks to 1/2 inch pieces. Set aside. Turn oven down to 350 degrees.In small-size bowl, mix together pumpkin purée, kosher salt, pepper, nutmeg, cinnamon, ginger, brown sugar, and maple syrup. Set aside. In small-size bowl, mix together ricotta cheese, 2/3 diced mozzarella cheese, and 1/4 cup Parmesan cheese.

Grease glass baking dish with olive oil. Spoon 1/3 cup pumpkin sauce in baking dish. Top with two lasagna noodles. Spoon 1/4 ricotta mixture over noodles. Top with 1/4 cup butternut squash pieces. Top with 1/3 cup of sauce. Layer with fresh basil leaves. Top with two more noodles. Continue to layer until all cheese, squash, and basil is used. Add final two lasagna noodles and remaining sauce. Dot top with remaining chopped mozzarella and sprinkle with remaining Parmesan.

Sprinkle top with pine nuts (optional).

Cover with aluminum foil. Place in oven and bake for 55 minutes. Remove from oven and let stand, covered, for 15 minutes before serving.

Serves 6
Prep Time: 30 Minutes
Cook Time: 135 Minutes
Total Time: 165 Minutes


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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