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Pumpkin, Prosciutto & Sage Lasagna

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Ingredients

  • Pumpkin Filling:
  • 2 Tbl butter
  • 6 leeks, trimmed;rinsed;minced
  • 4 cups pumpkin puree (or a 29 oz. can)
  • 1/2 cup dry white wine
  • Salt & Pepper to taste
  • White Sauce:
  • 4 cups fat free milk; divided
  • 2 Tbl dried rosemary
  • 1 tsp ground nutmeg
  • 1/4 cup flour
  • 1 Tbl butter
  • 1 Tbl garlic; minced
  • Salt & pepper to taste
  • For the layers:
  • 1.5 pckgs of pre-cooked lasagna sheets
  • 4 oz package of prosciutto
  • 1/3 cup fresh sage torn in pieces
  • 3/4 cup Parmesan cheese

Details

Servings 8

Preparation

Step 1

Preheat oven to 350

Make the Filling:
Melt the butter over medium heat n large skillet and saute the leeks until very tender; about 15 minutes.
Stir occasionally. Stir in the pumpkin and white wine and cook for 2 additional minutes, stirring constantly. Remove from heat, and salt/pepper to taste and set aside.

Make the White Sauce:
Measure out 3.5 cups of milk in a microwaveable measuring cup and add the rosemary. Microwave on high for 5 minutes or until milk just begins to boil. Allow to stand for 10 minutes; strain rosemary from milk.

Combine the flour and the remaining .5 cup of milk and whisk until you have a well blended slurry.

Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1 minute until the garlic is soft, stirring constantly. Stir in the steeped milk and increase heat to medium high. Gradually add the slurry to the pan, stirring constantly with a whisk. Cook the mixture for 15 minutes or until thick, stirring frequently. Remove from heat and stir in 3/4 tsp salt/pepper plus the nutmeg.

To Assemble:
Coat the bottom of your lasagna pan with a bit of the pumpkin mixture, then top with three lasagna sheets. Lay about 4 pieces of the prosciutto over the lasagna sheets, then cover with 1/3 of the white sauce. Sprinkle 1/2 of the sage over the top and then 1/4 cup of the cheese.

Cover with another layer of lasagna sheets and spoon the rest of the pumpkin filling on top; spreading it evenly. Lay 4 more pieces of prosciutto over the top of the pumpkin filling, then pour 1/3 of the white sauce over that. Sprinkle the remaining sage on top, and then another 1/4 cup of cheese.

Cover with the final layer of lasagna sheets and then pour the rest of the white sauce over it. Cover with the remaining cheese. Bake for 50 - 60 minutes at 350 degrees, until the top is browned. Cool 10 minutes before serving.

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