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1.2kg (2 lb 6 oz) butternut pumpkin, cut
into small pieces
1/4 cup (60ml / 2 fl oz) olive oil
40g (1.25 oz) butter
1 large onion, finely chopped
300g (10oz) zucchini, grated
2 tbsp chopped fresh parsley
1 tbsp chopped fresh sage
1/4 tsp ground nutmeg
12 instant lasagne sheets
200g (6.5 oz) grated mozzarella cheese
30g (1 oz) butter, extra
250g (8 oz) goats' cheese, crumbled or
thinly sliced (The texture of goats' cheese varies dramatically
depending on the brand - some will crumble, while others can be cut into
paper-thin slices)
Béchamel Sauce:
40g (1.25 oz) butter
2 tbsp plain flour
2.5 cups (600ml / 20 fl oz) milk |
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Method :
Preheat the oven to moderately hot
180C (350F/Gas 4) and grease a 2.5 liter ovenproof dish. Place the
pumpkin on a baking tray and brush with the oil. Bake for 45-55
minutes, or until the pumpkin is tender on the inside and crisp on
the outside, turning occasionally. Meanwhile, heat the butter in a
pan. When it is foaming, add the chopped onion and cook over low
heat for 15 minutes. Add the zucchini, parsley and sage, and cook,
covered, for 5 minutes. Set aside.
To make the sauce, melt the butter in
a pan over medium heat. Add the flour and cook, stirring, for 1
minute. Remove from the heat and stir in the milk. Return to the
heat and stir constantly until the sauce boils and thickens. Simmer
for 1 minute. Cover the surface of the sauce with baking paper to
prevent a skin forming. Leave the sauce to cool. Place the pumpkin
and any juice or oil in a food processor with the nutmeg and some
salt and pepper. Process until roughly chopped. Spread a very thin
layer of béchamel sauce over the bottom of the dish, and arrange a
layer of lasagna sheets over the top. Spoon in half of the pumpkin
mixture and gently spread it evenly over the lasagne sheets.
Spoon in half of the zucchini mixture
and drizzle with a little of the béchamel. Scatter a third of the
goats' cheese over the top. Repeat with another layer of the lasagne
sheets, pumpkin, zucchini, goats' cheese and a little more of the
bechamel sauce. Finally, top with the remaining lasagne sheets and
béchamel sauce. Scatter with the mozzarella cheese and dot with
small pieces of the butter and remaining goats' cheese. Sprinkle
with salt and black pepper, and bake for 40-50 minutes, or until the
top is golden brown and bubbling. Leave for 15 minutes, then serve.
Serves 4-6
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