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Pumpkin Salami Lasagna
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Pumpkin Salami Lasagna

Lasagna made with a pumpkin, salami, ricotta, almond filling and stacked up with more salami, and lots of cheese.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Italian
Keyword: Mash-Up, pasta
Servings: 4 people
Calories: 677kcal

Equipment

Ingredients

Pumpkin filling

  • 1/2 cup canned pumpkin
  • 1/2 cup ricotta
  • 1/4 cup toasted almonds
  • 1/4 cup grated parm
  • 1 egg
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 1.2 teaspoon chili flakes
  • 5 slices thin sliced salami about 1 ounce

Lasagna

  • 1 batch fresh pasta rolled into sheets
  • 20 slices thin sliced salami
  • 8 oz mozzarella
  • 4 oz parm
  • 1/4 cup fresh parsley

Instructions

  • Mix all the filling ingredients in a food processor and blend until smooth. Depending on how good your food processor is, you may need to add the nuts first to make sure they are fully incorporated. Season with salt to taste.
  • Boil the pasta - If using fresh pasta, boil for only a minute or two, if using dried lasagna sheets, boil about 8 minutes.
  • NOTE - I made mine as a freestanding lasagna, but this would work great as a traditional pan of lasagna as well!
  • Build the lasagna - layer starting with some oil in the pan, then pasta, then filling, then cheese, then salami. Repeat.
  • Bake at 400 for about 20 - 40 minutes until browned and cooked through. Garnish with fresh parsley and serve.

Nutrition

Calories: 677kcal | Carbohydrates: 11g | Protein: 45g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 171mg | Sodium: 2246mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6140IU | Vitamin C: 6mg | Calcium: 816mg | Iron: 3mg