Vegetarian Pumpkin Lasagne...YUM
Posted on October 31 2016
Vegetarian Pumpkin Lasagne
With Halloween gone now, what are you going to do with your pumkin? Even if you haven't already carved a pumpkin, they usually go for pretty cheap after halloween is over. So why not make a pumpkin lasagne? It's so delicious you'll wonder why you've never had it before!
•750g Crown Prince pumpkin, washed
•2 tbsp olive oil
•1 tbsp butter, plus extra for greasing
•Whole nutmeg, for seasoning
•Pumpkin or Aubergine, peelings (Used as lasagne sheets)
•100g Mozzarella (or your chosen alternative), freshly gratedTomato Sauce ingredients
•1 medium onion, finely chopped
•1 tbsp olive oil
•1 celery stick, finely chopped
•2 garlic clove, finely chopped
•400g can cherry tomato
•5 carrots, chopped
1. Pre-Heat oven to 200C/180C fan/gas 6. Halve the pumpkin, peel, de-seed, then slice into 1cm slices.
2.Toss the pumpkin slices with the oil in a roasting tin, season with nutmeg, then roast until tender and slightly charred at the edges. (This can take up to 40 mins).
3.Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins
4.Add the celery and garlic and cook for 1 more minute.
5.Add the tomatoes and Carrots, then leave to simmer, uncovered, for 90 mins stirring occasionally. You should be left with a thick purée. Season to taste.
6.Assemble the lasagne.
7.Butter a large gratin or baking dish, roughly 1.4 litres in capacity.
8.Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don’t want any overlapping). Top with more pumpkin, tomato sauce, more lasagne and a final layer of some tomato sauce and any cheese, or your alternative, your taste (I use mozzarella)
9.Bake for 40 mins, or until the lasagne is golden and bubbling.