In this Idahoan take on lasagna, for a delectable taste of fall, we’ve layered our creamy Au Gratin Homestyle Potatoes with vitamin-rich kale or spinach and a pumpkin Parmesan sauce.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (3.95 ounce) packages Idahoan® Au Gratin Homestyle Casserole
- 2 cups firmly packed fresh spinach or kale – washed, stemmed, and chopped
- 1 (16 ounce) container ricotta cheese
- 2 eggs
- Pumpkin Parmesan sauce, prepared (recipe follows)
- 1 cup Parmesan cheese, shredded
- 1 tablespoon olive oil
- 1 small shallot, chopped
- ½ cup onion, chopped
- 1 teaspoon minced garlic
- 1 (15 ounce) can pumpkin puree
- 1 cup chicken broth
- 1 cup half-and-half
- 2 tablespoons balsamic vinegar
- ¼ teaspoon ground sage
- ½ teaspoon freshly ground nutmeg
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh sage, chopped
Instructions
- Preheat oven to 350 degrees F.
- Prepare Au Gratin Homestyle Casserole following “stove top” directions on the package.
- In a 9 x 13 casserole dish, layer half of the potatoes on the bottom of the dish. Sprinkle 1 cup of the spinach or kale over potatoes. Blend the ricotta and eggs together and use half of this mixture to layer on top of the spinach. Layer next with 1 1/2 cup of the pumpkin sauce.
- Repeat layers one more time, garnishing with Parmesan cheese.
- Bake for 25-30 minutes. Let rest 5-10 minutes before cutting.
- Pumpkin-Parmesan Pasta Sauce: In a large saucepan over medium high heat, add olive oil. Add shallots and onion and saute until translucent. Add garlic and saute one minute more. Add pumpkin, broth, cream, vinegar and spices to the onion, shallots, garlic mixture. Stir to blend and simmer on low for 5 minutes. Gradually stir in 1/3 of the cheese to the sauce until blended. Repeat with another 1/3 of the cheese. When cheese is melted add remaining cheese. Stir in chopped fresh sage.
- Au Gratin Homestyle Potatoes
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 14 g |
| Sodium | 2265 mg |
| Sugars | 5 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
A very unique flavor to this dish! Who would have thought to have parmesan, nutmeg, balsamic vinegar in a pumpkin sauce? I left out the sage and onions because I didn’t have them on hand, but I don’t think that detracted in any way. The au gratin potatoes as the pasta layer made the texture a little softer than a standard lasagna.
I didn’t use the au gratin potato mix – I opted for whole grain lasagna noodles. I also made a tofu ricotta blend instead of the regular ricotta. I liked the pumpkin sauce, but it could have used more spice. Overall, good recipe with some room for improvement.