You need to eat



Eating seasonally and locally is something that we should all try to do. So around Hallowe'een, when I came across pumpkins, I thought that rather than carving a scary face into it, I would use it in a lasagne! It was amazing! I recommend mozzarella balls in brine as they are the best melting cheese you can get.

Here's what you'll need

  • 1 small pumpkin
  • 1 small onion (finely minced)
  • 4 cloves garlic (finely minced)
  • 1 medium carrot (grated) (
  • 1 cup spinach (fresh or frozen)
  • ½ cup white wine
  • ¼ cup cream
  • 4 sprigs fresh thyme
  • 4 balls mozzarella (cut into thick slices)
  • ½ cup Gruyere (grated)
  • 1 cup mushrooms (finely chopped)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 batch fresh pasta dough or dried sheets (cooked as directed on the packet)
  • salt and pepper to taste
  1. wash and seed the pumpkin and cut into chunks

  2. toss in olive oil and season well with salt and pepper

  3. toss them onto a baking tray and pop into a 350° preheated oven for about half an hour or so, or until completely soft and caramelized...set aside

  4. in a deep pot, sautee the mushrooms, onions, carrots and garlic in butter until fragrant

  5. toss in the pumpkin, thyme sprigs and white wine and simmer on medium-low heat until reduced by about half (around 10 minutes)

  6. add the cream (at this point you can blitz with a immmersion blender if you like)

  7. toss in the spinach and simmer another 10 minutes, then fish out the thyme sprigs

  8. spread some on the sauce into the bottom of an oven proof dish, layer some pasta sheets on and top with mozza, layer on more sauce, mozza and pasta until all ingredients are in, finishing with a layer of sauce

  9. top the whole thing with Gruyere

  10. toss into a preheated 350° oven for 50 minutes to an hour or until golden and bubbly

  11. let the lasagne rest for at least 15 minutes before cutting...serve with a simple green salad if you like and dig in!

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