Pumpkin, Leek and Sage Lasagne
|
Cooking time: 60 minutes for menu |
I've been seeing a lot of recipes for pumpkin ravioli, but, not feeling like making pasta dough from by hand and then fussing with the ravioli, I opted for a lasagne. All of the same yummy ingredients but goes together much faster. Round it out with some of the juicy Clementines or Mandarins I see at the markets for an easy Sunday Supper.
Pumpkin Leek and Sage Lasagne Time: 60 minutes
I use 8 oz of deli ham in this lasagne. I love the combination of ham, sage and winter squash. You can leave it out for a vegetarian version. The recipe was designed for using no-cook noodles.
1 onion
2 leeks
1 tsp olive oil
1 tsp butter
1 cup pumpkin (8oz, 0250gr) save the rest of the can for Thursday
15 - 20 fresh sage leaves
1 slice deli of baked ham, 8 oz (450gr) or equivalent
1 tsp butter
1 cup shredded cheese (4oz, 125gr) Swiss, Gruyère, Emmenthal
Béchamel
3 tbs butter
1/4 cup flour, (2oz, 60gr)
2 cups milk - 16 oz, (500ml)
9 - 10 sheets 'no-cook' lasagna noodles
1/4 cup grated Parmesan, (1oz, 30gr)
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 and continue to cook until onions are golden and tender, about 10 minutes. Add the pumpkin and 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 and sauté until heated through and dry (it can give off a bit of water).
In a medium saucepan heat the butter over low heat. Add flour and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and 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. Congratulations! You have just made a béchamel sauce!
Now you are ready to assemble: in a 9 - 10" (22 - 25cm) square baking dish, or so...make the following layers:
1/3 béchamel sauce
2 noodles, you may have to break a third one up to get good coverage
1/2 onion, leek, pumpkin mixture
2 noodles or so
1/3 béchamel sauce
all of the ham and sage
1/2 of the shredded cheese
2 noodles or so
1/2 onion, leek, pumpkin mixture
2 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 Time: 5 minutes
Clementines or Mandarins or whatever appeals
Peel and eat
top of page
Cooking Schedule:
60 minutes |
Slice and cut ham |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
