The Post Recipe
Created | Updated Nov 19, 2008
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
- Fry the sliced onion and garlic in olive oil until just brown.
- Add chunks of pumpkin, cumin power, salt and pepper.
- Add a little water and allow pumpkin to cook until soft.
- Mash the mixture roughly using a fork
- In a separate pan, melt the butter and add the flour.
- Mix well, off the heat
- Put back on the heat and gradually add the milk, stirring to prevent lumps.
- Once it's gently bubbling, add the cheese (keeping a handful back to put on the top of the dish). Remove from the heat.
- Spoon 1/3 of the pumpkin mixture into the bottom of a lasagne dish.
- Cover with single sheets of lasagne
- Spoon 1/3 of the cheese sauce over the top.
- Repeat until all the mixture and sauce are in the dish. Sprinkle remaining grated cheese over the top.
- 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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