Rec. Pumpkin Ricotta Lasagna

M

marsha-tbay

Well-known member
This lasagne is by Geoff Jansz featured in Burke's Backyard magazine. Serves 6.

Note: some of these are European measurements and temperatures. If someone can change them, I would very much welcome that help.

30g butter

2 onions, diced

1 butternut pumpkin, peeled and diced

2 teaspoons cornflour (optional)

1 packet fresh pasta sheets

500g ricotta cheese

1/2 cup sundried tomatoes, chopped

1/2 teaspoon nutmeg

2 red peppers, roasted and sliced *directions at end

1/4 cup fresh parsley, chopped

1/4 cup Parmesan cheese, grated

salt and pepper to taste

In a large, heavy pot melt the butter and cook the onion until golden.

Add the pumpkin, put the lid on the pot, and cook on a low heat. After about 45 minutes the puree should be ready. If it is too moist, thicken by dissolving the cornflour in cold water, then adding it to the mixture and

cooking for a few minutes more.

Spread a little pumpkin puree over the base of a large baking dish, so that the pasta sheets don't stick. Cover with a layer of fresh pasta sheets.

Add a layer of pumpkin puree, then another of ricotta cheese. Sprinkle with sundried tomatoes and nutmeg. Add another layer of pasta sheets, followed by pumpkin puree and ricotta. Top with slices of roasted red pepper and chopped

parsley.

Add a third layer of pasta sheets, pumpkin puree and ricotta. Grate the Parmesan cheese on top, and add salt and pepper to taste.

Put the lasagna into an oven preheated to 180 C for 25-35 minutes, or until the top is golden brown. Serve with a side salad and crusty bread.

Geoff's handy hints:

This recipe works best with fresh pasta sheets (available at supermarkets or

delicatessens), but you could substitute instant sheets. If using instant

sheets, don't thicken the puree with cornflour, as instant lasagne needs to

absorb moisture from the sauce as it cooks.

*To roast the red peppers, pop into a hot oven (or under a griller) until the

skin is blackened and blistered. Put the red pepper into a plastic bag, seal

it, and leave to cool for 10 minutes. Peel away the blackened skin, discard

the seeds and cut the flesh into strips.

This was originally shared within a food group but I don't know who posted it.

 
Looks like author lets you decide how much spread per layer depending on size......

that's my guess, since he doesn't tell us how much (cups, etc)

 
Rec. Spinach and Eggplant Lasagna with Goat Cheese

9 Lasagna noodles
Spinach filling
Eggplant filling
6 ounce package sliced part-skim mozzarella cheese
4 ounces soft, mild goat cheese
3/4 to 1 cup spaghetti sauce
1/4 cup grated parmesan cheese
2 Tablespoons julienned fresh basil

Cook lasagna noodles according to package instructions. (if using won-ton skins, bring large pot of salted water to boil and have ready
tongs with smooth, rounded edges and large bowl of cold water. Drop skins 1 by 1 into rapidly boiling salted water. As soon as water boils
up again after adding last skin, quickly remove skins with tongs and place in cold water).

Grease shallow 7 to 8 cup capacity rectangular or oval baking dish. If using won-ton skins lift gently from water by centers, not edges which tear easily with hands and set on paper towels to drain.

Divide noodles or won--ton skins into 3 equal parts. Divide spinach filling, eggplant filling, mozzarella and goat cheese in half. Cover bottom of baking dish with 1 part lasagna noodles or skins, patching together as necessary. Spread with 1/2 spinach filling. Cover with 1/2 mozzarella slices. Press gently in place. Spread 1/2 eggplant filling over mozzarella. Dot with 1/2 goat cheese, pinched off in small pieces.

Cover with second part noodles or skins, and repeat layers, ending with third part noodles or skins. Press gently into place. Top with
spaghetti sauce as needed to cover top layer. Sprinkle with Parmesan cheese.

Place dish on baking sheet. Bake on center rack of oven at 375! until bubbling and browned on edges, about 1 hour. Let rest 10 minutes at
room temperature before serving. Garnish with basil. Cut into servings. Use metal spatula to transfer lasagna to serving dish.

Makes 4 to 6 servings.

Spinach Filling

2 (10-ounce) packages frozen minced spinach, thawed
1 large clove garlic, minced
2 large egg whites
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon black pepper

Wring spinach in cloth towel to remove most of liquid. Place in mixing
bowl. Toss in garlic, egg whites, salt, nutmeg and pepper.

Eggplant Filling

1 Tablespoon olive oil
1 large red onion, minced
1 (1-pound) large eggplant, peeled, cut into 3/4 inch cubes
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed hot red pepper
1 cup homemade or bottled spaghetti sauce
2 tablespoons julienned fresh basil

Heat oil in 12-inch non-stick skillet over medium high heat. Add
onion, eggplant, sugar, salt and crushed hot red pepper. Cook,
uncovered until eggplant starts to become tender but still has texture,
about 4 minutes, stirring frequently. Add sauce. Heat through.
Remove from heat. Stir in basil. Adjust seasonings to taste.

 
Looks great! Is "butternut pumpkin" (orange) pumpkin or butternut squash, do you think?

 
Ok, thanks, Marsha. I was thinking that it might be good with either pumpkin or squash! smileys/wink.gif

 
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