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Pumpkin Lasagna

So this one is from a while back when we were preparing to move. I needed to use up food from the freezer, and found a container of pumpkin from when they were in season last autumn. Being in the mood for lasagna, this is what I came up with. Given the nature of pumpkin, I went for warm flavours. It was going to be vegetarian, but then I figured that bacon makes everything better, so threw some on the top.


4c roast pumpkin

1 red pepper, chopped

2 onions, chopped

1 carrot, diced

1/2 head garlic, minced

2 tbsp olive oil

1 tbsp sage

1 tsp thyme

1 tsp basilic

1 tbsp balsamic vinegar

1/2 tsp herbes de provence

1/2 tsp cumin

Salt and pepper to taste

2 tbsp butter, melted

1 1/2 - 2 c ricotta

Lasagna sheets

1/2 c Gruyère, grated

(Optional: 6 ish bacon rashers)

1) In a large saucepan, heat the oil. Sauté the onions until translucent, add the garlic and fry for 30 seconds, then add the carrots, red pepper and herbs and vinegar. Cook for a few minutes then add the pumpkin. Reduce heat and cook on low for about 15 minutes. Add a little water if needed.

2) Brush a deep oven-proof dish with melted butter. lay down a layer of lasagna sheets, brush with butter then spoon over a layer of sauce then ricotta. Begin with a new layer of lasagna sheets and repeat. When you have gotten to the top of the dish or the end of the sauce, whichever comes first, lay the bacon over the top (if using), and then sprinkle over the Gruyère.

3) Bake at 180°C for about 30 minutes. Serve hot.

Very tasty, and less heavy than a traditional lasagna. I was also very happy to have decided to add the bacon. It would have been tasty without, but the addition took it to another level. I was particularly happy with how this all came out, and I am very tempted to make it again this week... hmmm...

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