Has anyone made a pumpkin lasagna?

A

amanda_pennsylvania

Well-known member
I'm cooking dinner for some friends next week and would love to do this. I did a search and found a Roasted Butternut Squash Lasagna posted by Marsha tbay, and a Squash and Carmelized Onion Lasagna posted by AngAk. Seems like pumpkin could be substituted for the squash. I love the idea of pumpkin and carmelized onions. Might add some sage into the sauce.

Then a salad and the Lake Country Pear & Walnut Cake posted by Judy-mass.

 
I like butternut squash in pasta dishes, but not pumpkin.

It's a personal preference, but there always seems to be something not-quite-right.

FYI, I also don't like pumpkin pie (it's a texture thing), but I do like pumpkin breads, brownies and butters.

 
I've made it with squash as well. Plus sage brown butter, heavy cream and shallots. Good good. I do

the ravioli with shallot, cream and squash filling as well, with sage brown butter drizzled over.

I guess it just depends on whether you like pumpkin as a sub for squash. You could try a small amount cooked this way without the pasta, to see if you like it.

 
I don't eat pumpkin pie either, but for a different reason. My mom abused me with pumpkin pie when I

was a child. I turned up my nose at it. (Hey, it was a Squash!!!) She said "Eat it or wear it!" Guess who lost!!!
BTW I loved my mom dearly, may she RIP.

 
ROFL, mine is salt. Can't do salty foods because of mom.

I used to sneak a teaspoon of sugar from the sugar bowl. One day she put salt in there. Needless to say, it broke me of the habit and put me off salty foods for life. I

t's one reason I'm not a big Asian food fan. If it has soy sauce as an ingredient, odds are pretty strong it's too salty for me.

 
Depends if you like it strong...I melt the butter on med-low, then add whole leaves of sage

and continue on low. So for maybe 1/2 cup of butter, perhaps 10 huge sage leaves. I let that go until the leaves are about to crumble and pull them out. Maybe 10 minutes or more. The butter will also have brwoned by that time.

I used to be an analytical cook. Maybe this free-wheeling comes with old age.

 
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