Pumpkin, Sage and Leek Lasagne
Total time: 60 minutes
Pumpkin is not just for pies. It's a wonderful vegetable, and works well in a lot of savory dishes. I use moist, deli ham in this lasagne. I love the combination of ham, sage and winter squash. You can leave the ham out for a vegetarian version. The recipe was designed for using no-cook noodles.
Ingredients:
- 1 onion
- 2 leeks
- 1 tsp olive oil
- 1 tsp butter
- 1 cup (8oz, 240gr) pumpkin
- 15 - 20 fresh sage leaves substitute 2 tbs dried
- 8oz (240gr) baked ham, or equivalent 1 thick slice from the deli
- 1 tsp butter
- 1 cup (4oz, 120gr) shredded cheese Swiss, Gruyère, Emmenthal
- Béchamel:
- 3 tbs butter
- 1/4 cup (2oz, 60gr) flour
- pinch of nutmeg
- 2 cups (16oz, (480ml) milk
- 9 - 12 sheets 'no-cook' lasagna noodles
- 1/4 cup (1oz, 30gr) grated Parmesan
Instructions:
- Trim and wash leeks.
- Thinly slice the onion and leeks.
- Heat oil and butter in large nonstick skillet over medium high heat. Add onions, leeks and sauté, stirring, for 1 minute.
- Cover the pan, reduce heat to medium low and cook for 10 minutes.
- Uncover, increase heat to medium, continue to cook until onions are golden and tender, about 10 minutes longer.
- Add the pumpkin, stir well to combine and heat through.
- Cut the ham into thin strips, then the strips into smaller squares.
- In another skillet heat 1 tsp butter. Add sage leaves and sauté until starting to get crisp.
- Add ham, sauté until heated through and dry (it can give off a bit of water).
- Béchamel:
- In a medium saucepan heat 3 tbs butter over low heat.
- Add flour, nutmeg and stir with a whisk for 1 minute.
- Add a little (1/4 cup) of the milk, whisk to combine.
- Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2.
- When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat.
- To assemble: in a 10" (25cm) square baking dish, or 9 X 11 oblong, make the following layers:
- 1/3 béchamel sauce
- 2 - 3 noodles, you may have to break a third one up to get good coverage
- 1/2 onion, leek, pumpkin mixture
- 2 - 3 noodles or so
- 1/3 béchamel sauce
- all of the ham and sage
- 1/2 of the shredded cheese
- 2 - 3 noodles or so
- 1/2 onion, leek, pumpkin mixture
- 2 - 3 noodles or so
- 1/3 béchamel sauce
- 1/2 of the shredded cheese
- Parmesan
- To finish:
- Cover and bake 425F (215C) for 20 minutes, or until noodles are done. Test in center with a sharp knife.
- Uncover and bake 5 minutes longer to brown cheese.
- Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.