800 grams crown pumpkin (grey skin) peeled, deseeded
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
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
300 grams fresh lasagne sheets
2 cups grated mozzarella cheese
Caramelised Onions
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 (optional)
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, if making.
2 tbsp olive oil
30 gm butter
400 g button mushrooms, sliced
sea salt and pepper
2 tsp dried tarragon
2 cloves garlic, crushed
2 tbsp plain flour
1 1/4 cup chicken stock
1/4 cup cream
1 tbsp Dijon mustard
3 cups chopped cooked chicken
finely grated zest 1 lemon
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1 cup grated parmesan
1/2 tsp nutmeg
2 tsp Dijon mustard
250g fresh egg lasagne sheets
3/4 chicken stock
parmesan for grating
Preheat oven to 180 C fan bake
Heat the oil and butter in a large saute pan over a high heat
Add the mushrooms and season with salt
Cook turning occasionally, until they are well coloured and tender
Stir in the tarragon and garlic then the flour
Cook for 2 minutes then stir in the stock and the cream
Simmer for 5 mins until thickened then add the mustard, chicken and lemon zest
Season well then set aside to cool
Melt the butter in a saucepan and stir in the flour
Whisk in the milk in 3 lots, stirring continuously until smooth
Bring to boil and continue whisking until it's thickened and glossy
Stir in the parmesan, nutmeg and mustard
Season well
If the lasagne sheets are large, cut to approx 18cm x 16cm pieces
Divide the chicken mixture evenly between them, rolling each sheet to make a cannelloni tube
You should have 8 cannelloni
Pour the stock into the baking dish then arrange the cannelloni, seam side down on top
Spoon over the bechamel sauce and a generous grating of parmesan
Bake for 30 minutes until golden and bubbling
Serves 4
2 tbsp olive oil
1 large brown onion finely chopped
1 carrot, peeled, grated
2 tsp dried oregano
sea salt and ground pepper
500 g beef mince
500 g pork mince
3 cloves garlic, crushed
1tbsp tomato paste
1 tbsp dijon mustard
1tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp plain flour
2 cups beef stock
2 x 400g tins crushed tomatoes
50g butter
1/3 cup flour
2 3/4 cups milk
1 cup grated parmesan
1/4 tsp nutmeg
375g fresh lasagne sheets
2 cups grated mozzarella cheese
7 vine tomatoes
parmesan for grating
Preheat the oven 170 C fan bake
Heat the olive oil in a large saucepan and cook the onion, carrot and oregano with a good pinch of salt for 15 mins
Turn the heat to high and add the minces and garlic and cook until there's no pink left in the meat, breaking it up with a spoon into small pieces
Stir in the tomato paste, dijon mustard, Worcestershire and soy sauces then sprinke over the flour and combine
Cook for 2 mins then stir in the stock and tomatoes and season well
Cover and simmer gently for 40 mins, stirring occasionally
Melt the butter in a large saucepan and stir in the flour to make a smooth paste
Cook for 2 mins, stirring constantly, then whisk in the milk in 3 lots until smooth
Bring to the boil then simmer for 5 mins until thick and glossy
Stir in the parmesan and nutmeg and season generously
Spread a thin layer of bechamel in the base of a large ovenproof dish or saute pan then cover with lasagne sheets, bringing them up the side of the dish
Spoon over half each of the beef ragu, grated mozzarella and the bechamel
Repeat to make one more layer
Place the tomatoes on top and grate over a layer of parmesan
Bake for 40 mins, or until a knife will easily slide through the layers and the top is bubbling and golden
Leave for 15 mins before serving
Serves 8
2 tbsp oil
600g pork and fennel sausages, skim removed
2 x 400g tins cherry tomatoes
2 cloves garlic, crushed
1/2 tsp chilli flakes
sea salt and ground pepper
handful fresh basil and spinach, roughly chopped
250g Creme Fraiche
1/2 cup milk
1 1/2 cups grated parmesan, plus extra to cook
2 cloves garlic, crushed
2 tbsp whole grain mustard
250g mascarpone
250g fresh sheets lasagne
Preheat oven to 180 degress
Heat the oil in large saute pan
Break sausages into 1 cm pieces
Cook for 5 mins until golden
Add tomatoes, garlic and chilli flakes, salt and pepper and simmer for 15 mins, stirring occasionally
Stir in the basil
Whisk creme fraiche and milk together
Stir in parmesan, garlic and mustard
Give the mascarpone a stir and then add to the sauce and gently stir
Season with salt and pepper
Spread a spoonful of tomato sauce over square lasagne dish
Top with half of the lasagne
Add half of tomatoes and meatballs
Add half of marscarpone sauce
Repeat last 3 instructions
Add generous grating of cheese and cook in oven for 30 mins