This recipe takes a bit of time, but its a nice twist on traditional lasagne and perfect for Sunday dinner. 
For 6 serves, you will need:
250 g fresh lasagne sheets, 1.5kg pumpkin, 750g mushrooms, 1/2 tbsp chopped sage, 3 shallots, 3 garlic cloves crushed, 1 tbsp dijon mustard, salt & pepper, 3/4 cup skim milk, 3/4 cup water
1. Pre-heat the oven to 200C.
2. Half the pumpkin and place one of the halves in the oven, cut side down for about 40 minutes or until quite soft;
3. Cut and peel the remaining pumpkin and chop it in small cubes. Slice the mushrooms thinly;
4. Heat a tsp olive oil in a large sauce pan and add half the garlic. When fragrant add mushrooms and pumpkin cubes stirring to coat. Cook for about minutes in low/medium heat or until pumpkin gets softer. Season, remove from heat and let cool.
5. In a small sauce pan add milk, water, thinly sliced shallots, remaining garlic and mustard, bring to a boil stirring and remove from heat to cool for a bit.
6. Remove flesh from oven roasted pumpkin and mash it in a large bowl with a potato masher. Season with salt and pepper, add the milk mixture and season again.
7. In a large oven proof dish lightly greased with oil, add 1 cup of the pumpkin sauce to the bottom. On top place 3 sheets of lasagne. Add 1 cup of the mushroom mixture and repeat the process 2 more times. Finish with a layer of pumpkin sauce;
8. Cover the tray with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
9. Serve with a green salad.
For 6 serves, you will need:
250 g fresh lasagne sheets, 1.5kg pumpkin, 750g mushrooms, 1/2 tbsp chopped sage, 3 shallots, 3 garlic cloves crushed, 1 tbsp dijon mustard, salt & pepper, 3/4 cup skim milk, 3/4 cup water
1. Pre-heat the oven to 200C.
2. Half the pumpkin and place one of the halves in the oven, cut side down for about 40 minutes or until quite soft;
3. Cut and peel the remaining pumpkin and chop it in small cubes. Slice the mushrooms thinly;
4. Heat a tsp olive oil in a large sauce pan and add half the garlic. When fragrant add mushrooms and pumpkin cubes stirring to coat. Cook for about minutes in low/medium heat or until pumpkin gets softer. Season, remove from heat and let cool.
5. In a small sauce pan add milk, water, thinly sliced shallots, remaining garlic and mustard, bring to a boil stirring and remove from heat to cool for a bit.
6. Remove flesh from oven roasted pumpkin and mash it in a large bowl with a potato masher. Season with salt and pepper, add the milk mixture and season again.
7. In a large oven proof dish lightly greased with oil, add 1 cup of the pumpkin sauce to the bottom. On top place 3 sheets of lasagne. Add 1 cup of the mushroom mixture and repeat the process 2 more times. Finish with a layer of pumpkin sauce;
8. Cover the tray with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
9. Serve with a green salad.
No comments:
Post a Comment