 |
Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This is a family & friends classic for those cold and foggy autumn days, where food simply needs to be warming from the inside. A great recipe to use up pumpkins (from our garden). I like to use a mixture of rather mild cheese, such as mozzarella and mature cheese such as alpine cheese (Bergkäse) (special, very aromatic cheese, try Fontina or Gruyère instead) as I find that adds a kick to this creamy, cheesy Lasagna. Ingredients:
1 kg pumpkin, in small cubes (hokkaido, butternut) |
5 garlic cloves, minced |
1 large red onion, chopped |
50 ml white wine |
250 g ricotta cheese |
2 tablespoons parsley, chopped |
3 tablespoons pine nuts |
16 -20 lasagna sheets (no precooking) |
50 g mozzarella cheese |
50 g mature cheese (fontina, gruyƒ re, bergkƒ se) |
50 g parmesan cheese (grated) |
60 g butter |
60 g flour |
850 ml cold milk |
100 ml cream |
1 dash nutmeg |
1/2 teaspoon vegetable broth (powdered) |
1 tablespoon olive oil (or butter) |
salt and pepper |
Directions:
1. Toast pine nuts in a non stick pan until golden brown and fragrant. Transfer to a plate and let cool.
2. Peel pumpkin if required, deseed and chop into rater small cubes.
3. Heat oil or butter in a large skillet and add chopped red onion and minced garlic. Let fry a bit.
4. Now it's time to add the pumpkin cubes. Stir and let fry for about 3 minutes.
5. Add white wine and ricotta. Stir. Salt and pepper to taste. Let boil until pumpkin is tender (about 10-15minutes).
6. Add chopped parsley and pine nuts.
7. For the sauce béchamel melt 60g butter in a pot and add flour. Stir frequently (best with a wire whisk) and let flour roast for about 30 seconds.
8. Add cold milk and cream and stir (It's important that the milk is cold otherwise flour chunks will form and spoil the sauce).
9. Add vegetable broth granulate, nutmeg, salt and pepper and bring to a boil.
10. Let sauce boil for a couple of minutes until thick and creamy.
11. Butter a casserole and spread sauce bèchamel evenly (about 1 generous scoop).
12. Cover casserole with lasagna sheets (it takes usually 4-5 sheets per layer).
13. Cover lasagna sheets with sauce béchamel.
14. Add pumpkin-filling.
15. Sprinkle layer with 1/3 of cheese mixture.
16. Repeat layering steps excluding the cheese-sprinkling until pumpkin filling is used up.
17. Last layer: lasagna sheets, sauce béchamel and the rest of the cheese.
18. Cover casserole (aluminium foil) and let bake at 225°C for 30 minutes, uncover and bake for about 15 minutes until golden brown.
19. Let lasagna rest for about 15 minutes before serving.
20. Enjoy! (Don't forget to open windows for ventilations' sake in case you're using alpine cheese (Bergkäse :)).
|
|