Lasagna with Red Sauce Made from Tomatoes, Pumpkins and Cauliflower Recipe

Ingredients:

  • Tomato Pumpkin Sauce:
  • 300 grams fresh tomatoes, halved lengthwise
  • 250 grams pumpkin, blanched
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 60 grams tomato paste
  • 1 pack all-purpose cream (240 ml)
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper

Cauliflower filling:

  • 1 bouquet cauliflower
  • 350 grams ground pork
  • 3 cloves garlic
  • 10 grams fresh basil, coarsely chopped
  • salt and pepper to taste

Lasagna:

  • 1/4 cup grated Parmesan cheese, divided
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 1/8 tsp freshly ground pepper
  • 9 lasagna noodles (uncooked), preferably whole-wheat

Cooking Instructions:

To prepare tomato pumpkin sauce: Saute garlic, onion, pumpkin, and fresh tomatoes in a saucepan until tender. Put in tomato paste, cream and dried oregano and basil. Put it in a blender.

  1.  Add chicken stock into the tomato pumpkin sauce and let it boil for five minutes. For the cauliflower filling: Saute garlic, ground pork and blanched cauliflower (chopped), season with fresh basil, salt and pepper. To prepare lasagna:
  2. Boil water in a stock pot with salt. Put in lasagna until cooked. Drain. To assemble the lasagna dish: Spread the tomato pumpkin sauce in the prepared baking dish.
  3. Top with three lasagna noodles. Top the noodles with a cup of tomato pumpkin sauce then put the filling. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full.
  4. Place the remaining three noodles on top and spread with the remaining tomato pumpkin sauce.
  5.  Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan cheese.
  6. Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.

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One thought on “Lasagna with Red Sauce Made from Tomatoes, Pumpkins and Cauliflower Recipe

  1. suckling pig-is a piglet fed on its mtoher’s milk (i.e., a piglet which is still a suckling . In culinary, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.