Tuesday, February 12, 2008

Pumpkin and Mushroom Lasagne

Ingredients (serves 6) – 3.5 points per serve

  • 1500 g fresh pumpkin

  • 1 spray of cooking spray

  • 4 clove garlic, crushed

  • 750 g mushrooms, (button and Shitake) thinly sliced

  • 1 1/2 cup skim milk, (375ml)

  • 30 g shallots, (3 shallots) ends trimmed, thinly sliced

  • 250 g Latina Fresh Pasta Lasagne Sheet


  • Preheat oven to 200°C. Peel and seed half of the pumpkin and cut into 2 cm
    cubes. Remove the seeds from the remaining pumpkin.

  • Spray a non-stick baking sheet with oil. Place the unpeeled pumpkin on baking sheet, cut side down. Roast in oven for 35-40 minutes or until very soft. Remove from oven and set aside to cool.

  • Meanwhile, spray a large non-stick frying pan with oil and place over mediumhigh heat. Add half of garlic. Cook, stirring for 10 seconds or until fragrant. Add cubed pumpkin and mushrooms and cook for 8-10 minutes or until tender. Taste and season with salt and pepper. Remove from heat and set aside to cool.

  • Combine milk, shallots, remaining garlic and sage in a medium saucepan over medium heat. Bring to the boil. Cover and remove from heat.

  • Scrape flesh from roasted pumpkin. Place in a large bowl. Mash with a potato masher. Add milk mixture and mash to combine. Season to taste with salt and pepper.

  • Spray a 24cm x 24cm square casserole dish with oil. Spoon 1 cup mashed pumpkin into base of casserole and spread. Top with 3 uncooked lasagna sheets. Spoon over 1 cup of mushroom and pumpkin mixture. Top with 1 cup mashed pumpkin. Repeat with two more layers, ending with remaining mashed pumpkin.

  • Cover with foil and bake in oven for 30 minutes. Remove foil and bake for a further 10 minutes. Remove from oven and allow to stand for 10 minutes. Divide into 6 pieces and serve immediately.