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Pumpkin Lasagne



Here's a tasty way of cooking pumpkin.

Ingredients

All measurements are approximate—feel free to alter as you go along

  • Sheets of ready-to-bake lasagne
  • 1/3 large Japanese pumpkin (orange flesh, green or grey skin), skinned and chunked
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1 teaspoon cumin powder
  • salt and pepper to taste
  • 2 tablespoons olive oil

For the cheese sauce:

  • 25g butter
  • 25g flour
  • 750ml milk
  • salt and pepper to taste
  • 200g grated cheese—as strong as you like

Method

  1. Fry the sliced onion and garlic in olive oil until just brown.
  2. Add chunks of pumpkin, cumin power, salt and pepper.
  3. Add a little water and allow pumpkin to cook until soft.
  4. Mash the mixture roughly using a fork
  5. In a separate pan, melt the butter and add the flour.
  6. Mix well, off the heat
  7. Put back on the heat and gradually add the milk, stirring to prevent lumps.
  8. Once it's gently bubbling, add the cheese (keeping a handful back to put on the top of the dish). Remove from the heat.
  9. Spoon 1/3 of the pumpkin mixture into the bottom of a lasagne dish.
  10. Cover with single sheets of lasagne
  11. Spoon 1/3 of the cheese sauce over the top.
  12. Repeat until all the mixture and sauce are in the dish. Sprinkle remaining grated cheese over the top.
  13. Bake at 190C for 35 minutes.

Variations in spices are interesting. Add chilli powder or flakes for a bit of a kick, whereas ground coriander gives it a more robust flavour.

Herbs can be added for another variation. Rosemary works particularly well in my opinion, as do chopped mint and parsley.

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