1 tablespoon olive oil 3 cloves garlic, chopped 2 onions, chopped 1.2kg butternut pumpkin, peeled, seeded and roughly chopped 2 cups chicken stock 100g shelled pistachios, roughly chopped 1 bunch English spinach, or silverbeet, leaves rinsed and roughly chopped 1 packet of fresh lasagne sheets, enough to give 7 layers 200g fresh ricotta 280g natural yoghurt 2 egg yolks 2 cups dried breadcrumbs 3/4 cup grated parmesan 100g shelled pistachios
Preheat oven to 200C.
Heat olive oil in a large high sided frying pan. Add onion and cook until soft. Add garlic and cook a further 30 seconds. Add pumpkin and stock. Let simmer, covered, for 20 minutes or until soft.
Allow to cool, slightly. Mash until smooth. Stir through spinach.
Mix together ricotta, yoghurt and egg yolks. Season.
Place a small amount of the ricotta mixture on the bottom of a rectangular oven dish.
Place a layer of lasagne sheets on top. Cover with a layer of the pumpkin mixture and a thin drizzle of the ricotta mixture. Continue layering, using 7 layers of lasagne sheets in total, finishing with a layer of lasagne and then the remaining ricotta mixture.
Combine the bread crumbs, parmesan and shelled pistachios. Sprinkle over the lasagne before baking.
Bake covered for 20 minutes. Uncover and bake a further 20 minutes. Let stand for 10 minutes before serving.
rebert62,
Dec 23, 10:26pm
Lentil Lasagne
Lentil and Tomato Sauce 1 cup Brown Lentils 1 Bay leaf 3 medium sized onions 3 cloves garlic 2 tablespoons oil 100g mushrooms 1 green pepper 1 can 425gms tomato puree 1 teaspoon dried basil 1 teaspoon dried marjoram 1 teaspoon dried oregano 1/4 teaspoon dried thyme ½ teaspoon sugar ½ teaspoon salt Black pepper Rinse the lentils, then cover with plenty of water and boil with the bay leaf until tender. While the lentils are cooking finely chop the onions and sauté with the crushed garlic in the oil until tender.Add the sliced mushrooms, diced green pepper and continue to cook until th onion is clear. Pour in the tomato puree then add the herbs, sugar, salt and pepper.Simmer for a few minutes over a low heat to allow the flavours to blend. Stir in the cooked lentils. Can be serves like this over spaghetti or leave cool to make lasagne.I make this the day before to allow flavours to mature.
Lasagne 3 tablespoons butter 3 tablespoons flour 2 cups milk ½ teaspoon salt Grated nutmeg Black pepper 2 cups grated tasty cheese I use gruyere 2 eggs 200 – 300gms lasagne sheets Paprika Make a white sauce by melting the butter in a pot, stir in flour.Cook for 30 seconds then while stirring continuously add milk to form a sauce.Simmer and allow sauce to thicken. Add grated cheese and salt and pepper, and nutmeg.Stir to make a smooth sauce. Remove from heat allow to cool a little and beat in the eggs.
Select a large shallow casserole dish and spread a thin layer of the lentil tomato sauce. (about a quarter over the bottom) Arrange half of the lasagne sheets in a layer over this, then spread half of the remaining lentil and tomato mixture on top.Pour over half of the cheese sauce, then arrange the remaining lasagne sheets in a layer over this.Spread over the remaining lentil mixture, then top with the remaining cheese sauce and sprinkle with paprika. Bake at 150 degrees Celsius for about 45 minutes, or until the top is firm when pressed in the centre.
craig04,
Dec 24, 1:35am
Kelly's Vegetarian Lasagne
Sauce: 3 T olive oil 2 t basil 1 t oregano 1 onion 2 t crushed garlic 1/2 c chopped parsley 1 c chopped green pepper 1 c sliced mushrooms 1 med tin of tomato puree 1 med tin of tomatoes 1 sml tin tomato paste 1/2 c white wine Salt and Pepper 2 bay leaves
Saute first 8 ingredients in large deep pan, then add the remaining sauce ingredients and simmer for 20mins.
Filling: 2 c cottage cheese 2 beaten eggs Salt and Pepper 1/2 t nutmeg Bunch of silverbeet - with white stalks removed and then chopped. Blend with all other filling ingredients together in a large bowl
Fresh pasta sheets Lots of grated cheese
Layer in baking dish as follows: sauce, pasta, filling, sauce, cheese, pasta, filling, sauce, cheese, pasta, sauce and rest of cheese on top. Bake covered with foil for 35min at 180degC then remove foil and bake for another 10mins.
agave1,
Dec 24, 5:45am
Don't forget you guys. vegetarian food shouldn't have chicken stock in it.
davidt4,
Dec 24, 5:50am
Vegetarian chicken stock!
beaker59,
Dec 24, 9:38am
Well it needs some flavour :D
davidt4,
Dec 24, 9:43am
Ah ha!MSG stock perhaps.
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