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Pumpkin and Roast Capsicum Lasagne


This year seems to be a good one for pumpkins! We are watching our butternut pumpkins mature – they are JUST about ready to pick... Although I do admit I have found several eaten out from underneath by slaters... I am eagerly awaiting our DE (Diatomateous Earth) to try to get on top of their numbers!!

Anyway – assuming we will end up with a great harvest, and you do too – here is a yummy pumpkin recipe great as a winter warmer, or also just as wonderful served with a crisp salad for an autumn lunch. The colours are wonderful – lovely sunny pumpkin contrasted with red roasted capsicum.

Ingredients


30gm butter
2 onions, diced
1 butternut pumpkin, peeled and cubed (approx. 2cm pieces)
2 tspn cornflour
1 packet lasagne sheets
500gm ricotta
½ cup sundried tomatoes, chopped
½ tspn nutmeg
2 red capsicums, roasted and sliced into strips
¼ cup fresh parsley, chopped
¼ cup grated parmesan cheese
Salt and pepper to taste

Method


In a large, heavy pot melt the butter and cook the onion until golden. Add the pumpkin, put the lid on the pot and cook on a low heat. Check and stir occasionally to ensure the pumpkin isn’t sticking or burning. After about 45 minutes the pumpkin will be softened and will puree with stirring. If it is too moist, thicken by disolving the cornflour in cold water, then adding it to the mixture. Stir, and keep it cooking for a couple more minutes to thicken. Add salt and pepper to taste.

Spread a little pumpkin puree over the base of a large baking dish, and arrange a layer of lasagne sheets over the top. Add another layer of pumpkin, then a layer of ricotta cheese. Sprinkle with the sundried tomatoes and nutmeg.

Add another layer of pasta, pumpkin and ricotta. Top with the slices of roasted capsicum and chopped parsley. Add a third layer of pasta, pumpkin and ricotta. Use the grated parmesan cheese on top,

Cook at 180o for 25 – 35 minutes, until the pasta sheets are cooked and the top is golden brown.

Allow to stand for 5 – 10 minutes before serving, and enjoy!

To roast the capsicum: cut into halves, remove seeds and rinse. Place skin side up on a tray. Place under the griller until the skin is blackened and blistered. Remove from grill and cover the tray – with another tray over the top, or with a layer of foil or plastic. This makes the capsicum sweat, and makes the skin easier to remove. After 5 – 10 minutes, peel off skin.

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