Butternut Pumpkin Lasagne

Updated at: Thu, 17 Aug 2023 10:38:40 GMT

Step 1

1. Preheat oven to 220 degrees 2. Cut butternut pumpkin in half and scoop out the seeds. Place upside down on a lined tray 3. Slice 1/2 the onion into wedges and place next to the pumpkin and drizzle it with a little bit of olive oil 4. Roast for 30-40 minutes and then let cool 5. Lower oven to 190 degrees 6. Slice the mushrooms and dice the other 1/2 onion 7. In a large frying pan, heat 2 tbsp of olive oil, mushrooms, onion and 1/2 tsp of salt and saute over medium heat until mushrooms release their liquid and start to brown 8. Add the minced garlic, fresh sage and pepper. Cook until the garlic is fragrant then turn the heat off. 9. Using a fork, mix the ricotta, egg, nutmeg and 1/2 tsp salt 10. When the butternut is cool enough, scoop all the flesh into a food processor and add the roasted onion, 2 tbsp olive oil, 3-6 tbsp water, 1/2 tsp pepper and 1/2 tsp garlic powder. 11. Puree until smooth, add more water if needed, it should be similar consistency to a tomato sauce 12. Grease a lasagne baking dish and start to assemble the lasagne. 13. Spread out about 1 cup of the butternut puree, top with lasagne noodles, add 1/2 the ricotta and spread evenly, top with half the cooked mushrooms, sprinkle with 1/2 cup shredded cheese and some parmesan 14. Add more lasagne noodles, spread out the rest of the ricotta, 1/2 the remaining butternut puree, remaining mushrooms, another 1/2 cup shredded cheese, and parmesan 15. Place the final noodles on the top and lather with the remaining butternut puree and sprinkle with the rest of the cheese 16. Cover with foil and bake in the oven for 40 minutes 17. Remove foil and continue baking for another 15-20 minutes until golden and bubbly 18. Serve

0 liked

0 disliked