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Corn, Leek and Ricotta Lasagna Spirals with Pumpkin Cream


This past summer I got creative in the kitchen and am happy to share a new favourite perfect for Fall feasting. This lasagna-inspired dish will leave staunch carnivores satisfied and vegetarians delighted. Fresh lasagna noodles are topped with a muddling of corn, leek and ricotta before twirling together into a spiral bundle and topped with pumpkin cream and mozzarella which oozes like a dream right out of the oven.

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What You’ll Need

fresh lasagna noodles

olive oil

butter

garlic

shallot

peaches & cream corn

zucchini

leek

ricotta

nutmeg

salt

pepper

pureed pumpkin

honey

cream

mozzarella

Preparation

1) Boil lasagna noodles until al dente. Drain in colander and rinse with cold water.

2) In a saucepan over medium heat add 1/2 can of pureed pumpkin (or roast your own!), 1/4 cup of honey and generous pour of cream. The consistency should be a thin soup as your noodles will absorb liquid in the oven.

3) Heat a tablespoon of olive oil over medium heat with 2 cloves of garlic and 3 shallots finely minced. Add finely chopped zucchini and corn and cook for 5-7 minutes.

4) In a separate pan heat 4 tablespoons of butter and add 2 finely chopped leeks. Cook covered for 5-7 minutes.

5) Add zucchini/corn mixture and leeks to a mixing bowl. Stir in one tub of ricotta cheese with 1/2 teaspoon of nutmeg and salt + pepper to taste.

6) Lay a lasagna noodle on your counter. With a small spoon scoop and spread the noodle with your ricotta mixture. Roll each lasagna noodle until it is a hefty spiral and place in a casserole dish.

7 ) Pour pumpkin cream over the casserole once it is filled with lasagna spirals.

8) Top with shredded mozzarella.

9) Bake at 350 degrees for 25 minutes.

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One Response to “Corn, Leek and Ricotta Lasagna Spirals with Pumpkin Cream”

  1. Jan dobson
    September 27, 2016 at 12:46 pm #

    Now that’s my kind of Fall lasagna! Looks so yummy!

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