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Home » Southwest Pumpkin Lasagna Recipe

Southwest Pumpkin Lasagna Recipe

southwest pumpkin lasagna

I love fall. The air is crisp and cool, every leaf becomes a flower bursting with color, and there are PUMPKINS.

Pumpkins are such a fun ingredient to work with – flavorful but not overpowering, rich and satisfying. And pumpkins play well with chiles. So, I thought – I have made pumpkin lasagna before, but never with a southwest spin. This is a fabulous and flavorful combo – chiles, corn tortillas, pumpkin and pepitas adding flavor and a nice crunch. Do try!

Happy Fall, Y’all!


Southwest Pumpkin Lasagna Recipe
 
Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
Pumpkin and chiles are blended together in this family friendly Southwest Lasagna.
Author: Donna Kelly
Recipe type: Main Dish
Cuisine: Southwest
Serves: 10 to 12
Ingredients
  • 18 corn tortillas
  • 1 pound tomatillos
  • 1 large yellow onion
  • 4 jalapeno peppers
  • 1 red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1 can (15 ounces) pumpkin puree
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 tablespoon cayenne pepper sauce
  • 15 ounces Mexican crema, or sour cream
  • 8 ounces Monterey jack cheese, or pepper jack, grated
  • 1 cup pepitas, which are shelled toasted pumpkin seeds
Instructions
  1. Turn on broiler. Slice tomatillos in half across diameter and place cut side up on a baking sheet. Chop onion into six pieces and place on baking sheet. Cut jalapenos in half lengthwise and scoop out seeds and pulp with a spoon, place cut side up on baking sheet. Lightly spray all veggies with oil and then broil for about 5 minutes, until lightly browned.
  2. Turn down oven temperature to Bake at 400 degrees.
  3. Pulse broiled veggies in a food processor until marble-sized pieces. Stir in the red bell pepper and green onions.
  4. Saute the corn tortillas in a little butter or canola oil over medium high heat until firm but still bendable, about 20 seconds on each side.
  5. Stir together the pumpkin, crema, cumin, salt, cayenne pepper sauce.
  6. Layer in a 9 by 13 inch pan as follows: a little sauce; 6 tortillas, ⅓ of veggies, cheese, sauce. Repeat twice, making three total layers.
  7. Bake for 20 minutes. Remove from oven and sprinkle on pumpkin seeds. Bake for another 10 minutes. Serve warm.
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—posted by Donna

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Filed Under: Enchiladas, Fall Recipes, Pumpkin Recipes, recipes, Vegetarian Dishes Tagged With: pumpkin casserole, pumpkin lasagna, southwest lasagna

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Reader Interactions

Comments

  1. Anna @ Crunchy Creamy Sweet

    October 3, 2012 at 2:19 pm

    How creative! I love this Fall twist on lasagna!

    Reply
    • Donna

      October 8, 2012 at 6:09 pm

      Thanks so much Anna – it is a fall flavor fiesta!

      Reply
  2. Deborah

    October 8, 2012 at 11:37 pm

    What a great idea! And it sounds incredibly delicious, as well!

    Reply
  3. Donna

    October 9, 2012 at 1:10 pm

    Thanks Deborah – and do try!

    Reply

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    May 28, 2018 at 8:54 pm

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Sandy is a former elementary educator whose love for cooking has gone out of control. She has completed a degree in culinary arts and is now a food writer, photographer, cookbook author and co-creator of the popular website Everyday Southwest. Read More…

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