Pumpkin cream drowned lasagna!

This slideshow requires JavaScript.

Hello everyone!

Yesterday I shared with my students some juicy meatballs as I sometimes like to do with my groups towards the end of the cycle. One of my students asked me about the pumpkin cream recipe which is very popular in the Dominican Republic.

There’s no real secret that a good pumpkin cream is going to come from creamy good quality pumpkin. Boil it, lightly season it and finish it with some buttermilk, butter and whole milk.

But what that really reminded me is of a recipe that I had made some time ago but not published, which is the one I share today.

Creams are great bases for pastas and pumpkin cream is definitely amazing for stewed beans and Dominican sancocho.  I trust you’ll love this pumpking cream drowned lasagna as much as I did!

Ingredients

  • 2-5 cups of pumpkin cream
  • Pasta (I used lasagna this time)
  • Ricotta, gouda and parmesan cheese.
  • Butter

Directions

Once you have your pumpkin cream ready pour enough cream as to cover the bottom. Add your first layer of lasagna, cheese, more cream and another layer.

Finish with some gouda and parmesan cheese on top so that it gilds.

Pay attention to use enough cream as to cover all of the pasta (remember the pasta is raw and will cook in the cream)

15-20 minutes at 375 should do the trick.

Enjoy!

Arturo

You may also find us @

http://facebooklogin.ws/2009/12/facebook-login/

elfogoncito.net

Advertisements

About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Soups and crémes, Vegetarian, Vegetarian - Lactoovovegetarian, Vegetarian - Lactovegetarian and tagged , , , , , , , , , . Bookmark the permalink.

13 Responses to Pumpkin cream drowned lasagna!

  1. billpeeler says:

    Pumpkin cream sauce for lasagna? Genius!! Looks soooo delicious —

  2. Bobby Lovera says:

    Pumpkin Cream Lasagna…How interesting!
    I would like to see one of your Pumpkins before its cooked. We have several kinds in North America. In Italy all Winter Squash is also a Pumpkin. So I say Pumpkin and that means Acorn Squash actually. Most North Americans use Cushaw Squash for the holiday desserts but on the can label its called Pumpkin.
    Looks Amazing….but still I think I will add some ground Turkey or Pork.

    Do you have a recipe for Pastelon…Plantain/Banana Lasagna? Had it once in South Miami…Was Cuban?

    • Wow Bobby! thanks for your comment.

      Let’s see. Our pumpkin it’s very similar to the ones called “buttercup squash” or “hubbard squash” in USA.

      I think some turkey and even some chicken would go great if you want to add a protein.

      I do have a ripe plantain pie (pastelon) recipe but unfortunately I have not been able to translate it yet. It’s on my Spanish blog at:
      http://elfogoncito.net/2011/09/18/%C2%A1pastelon-de-platano-maduro-y-yuca/

      I doesn’t surprise me because Puertorican (which I am a little bit), Dominican (which I am mostly) and cuban are very similar cuisines and have the same roots. Amazing food (The large island Caribbean food)

  3. vincent says:

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    petitchef.com

  4. Can I clone your article to my blog? Thank you.

  5. Alexandra says:

    Yummy! me gustaria esta lasagna con carne de pollo adentro, como decia el amigo….Yo he tenido el mismo problema aqui con el pumpkin en Florida, una se jarta de buscar la que es como dominicana y todas salen estilo suchini, aguadas por dentro, en fin , la que acabo de comprar es la neta, como dirian los mexicanos, se llama pumkin pie pumkin, y acaba de salir ahora para temporada de Halloween, es de masa dulce, compacta y mantequillosa, excelente…a ver si me animo a hacer una crema con ella..

  6. Amber says:

    What is pumpkin cream? Is it actually a type of cream or pureed pumpkin?

    • Hi! Sorry for taking so long but I’m out of the country and it’s always a challenge to keep up when I’m away (I’m in the USA now)

      Pumpkin cream is basically a chicken broth boiled pumpkin (you need to find a creamy variety, maybe some kind of creamy squash, buttermilk, etc.) then you reduce it to a creamy soup and can use it as base for this recipe.

      Kind regards!
      Arturo

      PS: I boiled some butternut squash yesterday and it was perfect for this recipe!

Leave us your comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s