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Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
You can use canned pumpkin for this, or any other winter squash (including pumpkin) that has been cooked and mashed. I use fresh pumpkin from my garden, that I roast, package and freeze. For directions see Pumpkin. This makes enough for 2 meals, the leftovers are on Tuesday.
Pumpkin Leek and Sage Lasagne Preparation and cooking time: 60 minutes1 onion
2 leeks
1 tsp olive oil
1 tsp butter
1 cup (8oz, 240gr) pumpkin
15 - 20 fresh sage leaves substitute 2 tbs dried
8oz (240gr) baked ham, or equivalent 1 thick slice from the deli
1 tsp butter
1 cup (4oz, 120gr) shredded cheese Swiss, Gruyère, Emmenthal
Béchamel
3 tbs butter
1/4 cup (2oz, 60gr) flour,
pinch of nutmeg
2 cups (16oz, (480ml) milk
10 - 14 sheets 'no-cook' lasagna noodles
1/4 cup (1oz, 30gr) grated Parmesan
Trim and wash leeks. Thinly slice the onion and leeks. Heat oil and butter in large nonstick skillet over medium high heat. Add onions, leeks and sauté, stirring, for 1 minute. Cover the pan, reduce heat to medium low and let the onions and leeks cook for 10 minutes. Uncover, increase heat to medium, continue to cook until onions are golden and tender, about 10 minutes longer. Add the pumpkin, stir well to combine and heat through.
Cut the ham into thin strips, then the strips into smaller squares. In another skillet heat 1 tsp butter. Add sage leaves and sauté until starting to get crisp. Add ham, sauté until heated through and dry (it can give off a bit of water).
Béchamel sauce: In a medium saucepan heat 3 tbs butter over low heat. Add flour, nutmeg and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk, whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat.
To assemble: in a 10" (25cm) square baking dish, or 9 X 11 oblong, make the following layers:
1/3 béchamel sauce
2 - 3 noodles, you may have to break a third one up to get good coverage
1/2 onion, leek, pumpkin mixture
2 - 3 noodles or so
1/3 béchamel sauce
all of the ham and sage
1/2 of the shredded cheese
2 - 3 noodles or so
1/2 onion, leek, pumpkin mixture
2 - 3 noodles or so
1/3 béchamel sauce
1/2 of the shredded cheese
Parmesan
Cover and bake 425F (215C) for 20 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Fresh Fruit
Something seasonal - pears, perhaps?
Cooking Schedule:
60 minutes for menu |
Uncover onions, leeks |
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