Pumpkin Potato Lasagna

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Usually I love following the traditions: I believe in keeping the proportions and following the procedures even if new technologies can simplify everything: after all, I am not looking for the “correct” and perfect ways, I just need my food to taste like in the childhood. But sometimes, when life sends you a good set of ingredients, I feel like experimenting (anyway, there was no lasagna in my childhood). This time my inspiration was the autumn – keeping in mind that in English climate autumn vegetables must be the tastiest. So, actually, the queen of the autumn, pumpkin, seems like a perfect stuffing balanced with new tomatoes and some potatoes. Alternatively, pumpkin can be replaced with aubergines. The nature is smart, and apparently all autumn veggies tend to combine perfectly with each other.

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Pumpkin Potato Lasagna

  • Servings: 4-6
  • Difficulty: medium
  • Print

Ingredients:
Onion_____________1
Potatoes__________ 500 grams
Pumpkin__________ 300 grams
Tomato pasta______ 3 tablespoons
Scamorza Cheese___350 grams
Brie Cheese________150 grams
Lasagna sheets
Parmesan ____100 grams
Rosemary
For sauce
Butter ______ 40 grams
Flour _______40 grams
Milk ________600 ml
Nutmeg _____a pinch
1. Cut onion and fry till golden, add cut potatoes and diced pumpkin and cook on the low heat for 10 minutes. Add tomato pasta, mix well and cook until ready. Add salt, paper, and rosemary to taste.
2. For the béchamel sauce melt the butter in a pot with thick bottom, add flour, mix it and fry for several minutes constantly mixing so that flour won’t stick to the bottom. Add warm milk, mix well, cook on low flame till it boils, after add salt, nutmeg, cover with the lid and cook for 10-15 minutes (till it becomes dense). Note: for lasagna the sauce shall be not as dense as you would cook otherwise.
3. Grease a baking dish, cover the bottom with béchamel, lay the first layer of lasagna sheets (it’s better if they don’t overlap), cover with béchamel, spread vegetable mix, add salt and pepper to taste, and slices of cheese. Repeat layers till all ingredients are used, cover with lasagna sheets, béchamel, sprinkle with parmesan. Bake on 180C (350F) for 45 minutes.

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12 thoughts on “Pumpkin Potato Lasagna

  1. This looks very good! It seems like an unusual blend of favors. I has never occurred to me to combine rosemary and nutmeg or nutmeg and tomato. I’d like to try this out, but I’ll have to figure out a substitute for some of your wonderful ingredients to work around food allergies 🙂

      • I have a bunch of allergies! For the noodles I can substitute gluten free pasta, and I have a butter substitute, and I can probably come up with a suitable milk substitute for this recipe… but I’m not sure what to use instead of the cheese! I can’ teat many of the cheese substitutes because of other food allergies. It’so a challenge, but usually workable 🙂

      • Oh, I am so sorry. So basically you have to eat gluten-free and diary-free food? I was just thinking about it other day – as I’d like to turn vegan honestly – if soya milk is any good to replace a real one? The real one is fat, soya seems so liquid to me. About the chess… hm hm. this is hard. I am going to check on the vegan forum if they have any advise

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