Every September I fall in love all over again. I fall in love with the most ideal temperatures, the warmest woven clothing, the sweetest apples, the crunchiest pumpkin seeds, the creamiest chowder, the most beautiful reds, yellows and oranges. I could wrap myself up in a blanket of autumn and stay for quite awhile.
And if the last post was any indication, I also partake in the craze that is adding pumpkin to nearly every sort of meal imaginable. This time last year I prepared pumpkin stuffed shells for my girls from the internship. We celebrated the new letters we could display after our name and spoke of the careers that would play out for each of us, a different path.
One year later, I was craving the warmth of that savory pumpkin dish once more. This time, in the form of lasagna. Given that I’ve never had a great relationship with lasagna noodles, boil or no-boil, I decided to omit them all together and instead, I used zucchini. And if I’m reading your mind correctly right now, let me just say that yes, I’m on that zucchini is the new low-carb pasta bandwagon too. Don’t get me wrong, I’m all for carbohydrates, just blame the noodles on this one.
Pumpkin Zucchini Lasagna
1/2 cup part skim ricotta
1/2 cup canned pumpkin
1/4 cup gorgonzola
dash of red pepper flakes
salt and pepper to taste
handful baby spinach leaves, chopped
1/2 medium zucchini, sliced lengthwise into thin, flat strips
1/2 cup marinara sauce
Preheat oven to 350F and prepare a small baking dish. Spray pan with non-stick cooking spray and set aside.
In a medium bowl, mix ricotta and gorgonzola cheese with pumpkin, red pepper flakes, spinach, salt and pepper.
Begin the layering process my spooning a thin layer of marinara sauce onto the bottom of the pan. Lay strips of zucchini down then top with ricotta pumpkin mixture. Repeat this process one more time, ending with a layer of tomato sauce on top. Sprinkle with addition cheese as desired.
Bake for 15 minutes covered with tin foil, remove foil and continue baking for another 5 minutes. Remove from oven and allow to cool about 5-10 minutes before serving.
Note this recipe can easily be increased to reflect the number of guests you are serving.