- Category: Food Blog
- Published: March 19, 2012
- Written by Grant
It's been a while since I put up any recipes but I recently hosted the end of the quarter potluck for my classes and so in doing that spent most of a day cooking. On occasion I have a vegetarian student and I pull out the old favorite - Pumpkin and Mascarpone Lasagna. It also just so happened that I had just enough pumpkin left from my second to last pumpkin of the season. The recipe calls for 2 lbs which is quite a lot and I had exactly that.
The nice thing about this recipe is that it's nice, light and a bit exciting. The reaction you have after eating this is the same as the reaction from Butternut Squash Ravioli - you wonder why people limit themselves to boring meat/cheese and red sauce noodles. The flavors are bright and exciting, meat or cheese lasagna is boring and drab. Maybe it's not for everyone but so far every person I've fed it to really liked it and in addition it's good for most vegetarians (has dairy and eggs) and like many non-meat foods, it's cheap. In fact as I made it the cost is roughly $1 per slice of lasagna and half that cost comes from cheese. Shop around and you may be able to make it for less.
The Recipe: Pumpkin and Mascarpone Lasagna
Note for anyone not willing to eat eggs they can just leave them out of the Bechamel. It will be less fluffy but still very nice.