• Lasagna With Sweet Potato And Pumpkin

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    • 1 Tbsp. extra virgin olive oil
    • 1/2 c. lean bacon pcs
    • 1 x onion, finely minced
    • 3/4 lb sweet potato cut in 1/2 inch dice
    • 3/4 lb pumpkin cut in 1/2 inch dice
    • 2 c. water
    • 3/4 c. pureed pumpkin
    • 1 tsp curry pwdr
    • 2 Tbsp. minced fresh herbs (coriander, thyme, oregano or possibly sage) Salt and pepper to taste
    • 1/2 c. lite coconut cream
    • 1 c. lowfat milk
    • 1 Tbsp. cornstarch
    • 12 x instant lasagna noodles (3/4 lb.)
    • 1/2 x 3/4 c. Gruyere cheese, grated


    1. Place extra virgin olive oil into a large pot and cook bacon, onion, sweet potato and pumpkin. Stir over a low heat for approximately four min, stirring constantly. Add in 1 c. of water and simmer for a further 4 min. Add in puree and remaining water. Add in curry pwdr, together with minced herbs.
    2. Add in coconut cream and seasoning to taste. Lastly, add in lowfat milk, mixed with cornstarch. Simmer altogether for four min. Remove from heat.
    3. Preheatoven to 185 C or possibly 375 F. Place a thin layer of sauce into bottom of oven proof dish sprayed with PAM. Add in a layer of lasagna noodles then a layer of sauce. Repeat till ingredients are used, finishing with a layer of sauce. Sprinkle with grated cheese, and bake in preheated 185 C or possibly 375 F oven for forty min. Contributor: Margaret E. Walker
    4. This lasagna calls for pumpkin and curry. Curry is not an Italian staple, but the use of pumpkin is common in the northern part of Italy. This is a very happy marriage, reflecting today's worldwide good fortune.

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