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Pumpkin lasagna

Pumpkin lasagna was an all-day job, and I can’t say that it was a great success. No matter how hard I try, I just can’t roll homemade pasta thin enough. And the pumpkin, which was already soft from baking, lacked texture in the lasagna.

Still, I’m not going to give up on figuring out ways to use little pumpkins other than desserts. I think the next experiment will be with pumpkin parmigiana, in which raw, sliced pumpkin is fried in batter and then layered into a parmigiana.


  1. frigast wrote:

    Yum-yum, looks good 🙂
    Often with something, not having reached the right form, it is so, that it tastes much better 🙂
    If I was there, I would tell you – lolol.

    Wednesday, April 3, 2019 at 11:17 am | Permalink
  2. Henry wrote:

    Looks “friggin” yummy

    Wednesday, April 3, 2019 at 5:39 pm | Permalink
  3. daltoni wrote:

    Thanks, Frigast! Thanks, Henry!

    Wednesday, April 3, 2019 at 6:05 pm | Permalink

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