1500 g pumpkin
1 x 3 second spray(s) oil spray
4 clove(s) fresh garlic, crushed
750 g fresh mushrooms, thinly sliced
1 1/2 cup(s) skim milk, (375ml)
3 individual green shallots, ends trimmed, thinly sliced
1/2 tbs fresh sage, chopped
250 g fresh lasagne sheets
Instructions
Preheat the oven to 200°C. Peel and seed half of the pumpkin and cut into 2 cm cubes. Remove the seeds from the remaining pumpkin.
Spray a non-stick baking tray with oil. Place the unpeeled pumpkin on the baking tray, cut side down. Roast in oven for 35-40 minutes or until very soft. Remove from oven and set aside to cool.
Meanwhile, spray a large non-stick frying pan with oil and place over medium-high heat. Add half of the garlic. Cook, stirring for 10 seconds or until fragrant. Add cubed pumpkin and mushrooms and cook for 8-10 minutes or until tender. Taste and season with salt and pepper. Remove from heat and set aside to cool.
Combine milk, shallots, remaining garlic and sage in a medium saucepan over medium heat. Bring to the boil. Cover and remove from heat.
Scrape flesh from roasted pumpkin. Place in a large bowl. Mash with a potato masher. Add milk mixture and mash to combine. Season to taste with salt and pepper.
Spray a 24cm x 24cm square casserole dish with oil. Spoon 1 cup mashed pumpkin into base of casserole and spread. Top with 3 uncooked lasagna sheets. Spoon over 1 cup of mushroom and pumpkin mixture. Top with 1 cup mashed pumpkin. Repeat with two more layers, ending with remaining mashed pumpkin.
Cover with foil and bake in oven for 30 minutes. Remove foil and bake for a further 10 minutes. Remove from oven and allow to stand for 10 minutes. Divide into 6 pieces and serve immediately.
1 x 3 second spray(s) oil spray
4 clove(s) fresh garlic, crushed
750 g fresh mushrooms, thinly sliced
1 1/2 cup(s) skim milk, (375ml)
3 individual green shallots, ends trimmed, thinly sliced
1/2 tbs fresh sage, chopped
250 g fresh lasagne sheets
Instructions
Preheat the oven to 200°C. Peel and seed half of the pumpkin and cut into 2 cm cubes. Remove the seeds from the remaining pumpkin.
Spray a non-stick baking tray with oil. Place the unpeeled pumpkin on the baking tray, cut side down. Roast in oven for 35-40 minutes or until very soft. Remove from oven and set aside to cool.
Meanwhile, spray a large non-stick frying pan with oil and place over medium-high heat. Add half of the garlic. Cook, stirring for 10 seconds or until fragrant. Add cubed pumpkin and mushrooms and cook for 8-10 minutes or until tender. Taste and season with salt and pepper. Remove from heat and set aside to cool.
Combine milk, shallots, remaining garlic and sage in a medium saucepan over medium heat. Bring to the boil. Cover and remove from heat.
Scrape flesh from roasted pumpkin. Place in a large bowl. Mash with a potato masher. Add milk mixture and mash to combine. Season to taste with salt and pepper.
Spray a 24cm x 24cm square casserole dish with oil. Spoon 1 cup mashed pumpkin into base of casserole and spread. Top with 3 uncooked lasagna sheets. Spoon over 1 cup of mushroom and pumpkin mixture. Top with 1 cup mashed pumpkin. Repeat with two more layers, ending with remaining mashed pumpkin.
Cover with foil and bake in oven for 30 minutes. Remove foil and bake for a further 10 minutes. Remove from oven and allow to stand for 10 minutes. Divide into 6 pieces and serve immediately.
This lasagne is little different to the standard. We've used roasted pumpkin, sage and mushrooms. By using skim milk and mashing pumpkin, we haven't had to use a kilojoule laden bechamel sauce. Plus its cheese free too! This lasagne will keep in the fridge for 2-3 days in an airtight container. It is also suitable to freeze in an airtight container for up to 3 months.
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