Monday, August 13, 2007

Pumpkin Lasagne

1.25 kg peeled pumpkin, cut into 3 cm cubes
1 large spanish onion, cut in half and then into thin wedges
2 tablespoons olive oil
1/2 teaspoon dried chilli flakes
sea salt
freshly ground black pepper
40g butter
3 tablespoons plain flour
3 cups milk
1 bay leaf
1 cup ricotta cheese
oven ready (dry) or fresh lasagne sheets

Pumpkin filling: preheat oven to 200C. Place the pumpkin and onion in a large baking tray. Drizzle with the olive oil and sprinkle with thyme leaves and chilli. Season with sea salt and freshly ground black pepper.

Place in over and bake for 40 minutes or until golden brown, turning occasionally. Remove tray from oven and set aside to cool slightly. Then place pumpkin and onion in a bowl and mash with a fork, retaining some texture.

Cheese sauce: Heat the butter in a large saucepan over a medium heat. Add the flour and cook, stirring, for 2-3 minutes or until bubbling. gradually start whisking in the milk until smooth. Add the bay leaf and cook, stirring, until sauce thickens. Remove from heat, take out the bay leaf and then add the ricotta. Whisk until combined. Season to taste.

Layer up lasagne: Preheat oven to 180 C. Lightly butter and ovenproof baking dish. Layer up lasagne starting with:
  • 1/2- 1 cup cheese sauce
  • half pumpkin/onion mash
  • lasagne sheet
  • 1/2- 1 cup cheese sauce
  • half pumpkin/onion mash
  • lasagne sheet
  • finish with remaining cheese sauce and sprinkly with grated parmesan
Bake for 35-40 minutes. Serves 4-6 for lunch.


Amelia said...

Hi - I just made your lasagna and I wanted to let you know that it was awesome! I did substitute 1 c or milk with 1 c of coconut milk. Thanks for the post.

Michigoose said...

I'm so glad you mentioned this on the 12 x 12...I had some at a local restaurant once and the waitress started spouting off the recipe which started with 35 pounds of squash or pumpkin. I tried to make a more family sized version and came up with something that wasn't as good...still edible, but not worth doing again, so I'm really happy to get a human sized tried recipe. thanks.