Servings:2 | Calories:1022 | Total Fat:27g | Chol:68mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 15g
75 %
Total Carb 168g
56 %
Fiber 21g
84 %
Sugars 40g
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Cholesterol 68mg
23 %
Sodium 1301mg
54 %
Protein 29g
59 %
Calories:
43% Others combined
34% Lasagna noodles
14% Chestnuts
7% Sugar
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 small sugar pumpkins, about 6-8 inches in diameter 1 teaspoon cinnamon (1 / 2 teaspoon per pumpkin) 1/2 teaspoon kosher salt (1 / 4 teaspoon per pumpkin) 1/2 teaspoon ground black pepper (1 / 4 teaspoon per pumpkin) 1/4 teaspoon ginger (1 / 8 teaspoon per pumpkin) Mushroom Filling 1 tablespoon unsalted butter, room temperature 1 shallot (or half an onion, but the shallot is so delicious and I highly recommend it), diced 2 cloves garlic, minced 1 pint Shiitake mushrooms, cleaned and sliced thinly 5-6 sprigs fresh thyme 1/4 cup white wine (or vegetable stock) 1/3 cup ricotta cheese pumpkin puree (made from the flesh of the roasted pumpkins) 1/4 teaspoon salt 12 (or more, depending on how much you like chestnuts) chestnuts, diced dried cranberries (optional) 1 yellow or green zucchini, washed and sliced thinly 10 lasagna noodles, cooked and sliced in half (I always make a few extras in case I make a mistake) cup Parmesan cheese, grated Bechamel 1 tablespoon unsalted butter, room temperature 1 tablespoon all-purpose flour 1 cup milk (I used 1% and I wouldn’t recommend using anything with less fat than that) 1/2 teaspoon salt
Directions : View recipe directions on crepesofwrath.net
