“Pumpkin Everythang”
And the nominees for most comforting food are (drum roll
please) mac n cheese, fried chicken, soft baked chocolate chip cookies and none
other but lasagna. Who would win that battle? I can say that if this pumpkin
pork lasagna was in the running it would be a tight race. It’s loaded with
flavor and cheesy, meaty goodness.
This beautiful tray of deliciousness as you can imagine went
pretty fast. Cube after cube, slice after slice everyone kept coming back for
more. I decided to experiment with the sauces and it worked out in my favor. I
wanted a take on a white sauce using the pumpkins and some smoked sausages in
addition to a red sauce using ground pork and my handy dandy Mushroom marinara sauce ( I still have two bags of this left in the freezer).
I also took a chance and used some no-boil lasagna sheets. I
have used them in the past and they just never worked out for me. So over the years I continued to boil my
lasagna sheets. However for this recipe I knew I had to try my luck again,
because I was in no mood to deal with boiling pasta on film. I find using the
boiled lasagna sheets in general to be super annoying. They are slippery,
sometimes they stick together and rip ( ain’t nobody got time) . I am so glad I
found a no boil lasagna pasta that worked for me, a brand called Tesco. All of
a sudden Tesco products all bursting from the shelves of all the supermarket
here… brand Jamaica??…no comment… In any case that was time saved.
The only thing missing from this lasagna was ricotta for
that added creaminess, grocery store was out. I vow that in the future I will
make my own ricotta, it’s so easy I was just too lazy to do it for this recipe.
You, my greedy guys and gals will never again hear me (or read me) saying that
the store was out of ricotta so I didn’t use it, (here ends my ricotta rant). Other
than that omission this lasagna takes home the prize.
NB.on a serious note I would highly recommend adding ricotta
to this and every lasagna, it adds a nice layer of creaminess. You can add the
ricotta on top of the pasta then add meat sauce and the mozzarella. You would
need about ¾ to 1 cup per layer so it depends on how many layers your lasagna
will have.
Ingredients
For the red sauce
1 tablespoon oil
¾ pound ground copper wood pork shoulder
¼ cup chopped onion
2 cups mushroom marinara sauce
For the cream sauce
1 package of Copper wood pork smoked sausages
6 garlic cloves
1 onion
2 cups spinach
1 tablespoon oil
1 cup heavy cream
1 cup water
1 teaspoon smoked paprika
¼ teaspoon black pepper
2 cups chopped pumpkin
½ cup parmesan cheese
½ teaspoon salt
3-5 cups shredded Mozzarella cheese
1 box lasagna no boil pasta sheets
Greedy tips:
- If you use the no boil pasta sheet make sure to cover completely with sauce and cheese and wrap tightly in foil, this allows the pasta to cook using steam and the moisture from the sauces.
- Feel free to use the pasta that requires boiling, just follow the instructions on the box to do so.
No comments:
Post a Comment