Never let anyone say vegetarian lasagne is boring. Sweet pumpkin and caramelised onions are layered up with creamy ricotta and a final flourish of decadent truffled butter.
Serves: 8
INGREDIENTS
PUMPKIN
800 grams crown pumpkin
(grey skin) peeled, deseeded
and roughly chopped 1 brown onion, thinly sliced
3 cloves garlic, peeled
1 tablespoon finely
chopped thyme
1 cup vegetable stock
sea salt and ground pepper
RICOTTA
350 grams firm ricotta
2 cloves garlic, crushed
finely grated zest 1 lemon
1 cup grated parmesan
1 large egg
1 teaspoon freshly grated nutmeg
TO ASSEMBLE
300 grams fresh lasagne sheets
2 cups grated mozzarella cheese
Caramelised onions (see recipe below)
800 grams crown pumpkin, peeled, deseeded and very thinly sliced
parmesan for grating
1 ball fresh mozzarella in whey, well drained
Truffled Walnut and Sage Butter (see recipe below)
METHOD
Preheat the oven to 180°C fan bake.
Pumpkin: Place all the ingredients in a baking dish and season. Cover tightly with foil and roast for 40 minutes until tender. Blitz in a food processor until smooth.
Ricotta: Place all the ingredients in a food processor and blitz until smooth. Season generously.
To assemble: Spread a thin layer of the pumpkin sauce in the base of a large ovenproof dish then cover with lasagne sheets. Spoon over half each of the remaining pumpkin sauce, ricotta, grated mozzarella and the caramelised onions. Cover with a layer of the sliced raw pumpkin and season with salt and pepper.
Repeat to make one more layer ending with the onions and raw pumpkin and leaving some of the onions uncovered. Brush the pumpkin with a little olive oil and season. Top with a good grating of parmesan then cover tightly with foil and bake for 40 minutes. Uncover and rip over the mozzarella. Bake uncovered for a further 15 minutes, or until the top is lightly golden. Leave for 15 minutes then spoon over the truffled butter and crispy sage leaves, if making.
Caramelised Onions
Ingredients
2 tablespoons olive oil
1 tablespoon butter
3 large brown onions, sliced 1cm
2 cloves garlic, crushed
2 teaspoons finely chopped thyme
sea salt and ground pepper
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
Method
Heat the oil and butter in a sauté pan and add the onions, garlic and thyme. Season generously and cook for 20 minutes, stirring occasionally, until softened.
Add the sugar and vinegar and continue to cook until deeply golden and glossy.
Truffled Walnut and Sage Butter
Ingredients
100g butter
10 large fresh sage leaves
1/2 cup chopped walnuts
1 teaspoon truffle powder or more to taste (see Cook's note)
Sea salt
Method
Melt the butter in a medium sauté pan. Add the sage leaves, cook until crisp and transfer the leaves to kitchen towels. Add the walnuts, truffle powder and salt to the pan and cook until the butter is nutty and golden brown. Tip into a bowl so the butter doesn't burn. Makes about 1/3 cup.
Cook's Note: Giuliano Truffle Powder is available from good food stores.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!