Pumpkin, Sage
and Mushroom Lasagne
Serves 6
Points plan:
2½ pts per serving
Core recipe
1500 g
pumpkin
5 spray
low-fat cooking spray
4 clove
garlic, crushed
750 g
mushrooms, (button and Shitake) thinly sliced
375 ml
skimmed milk
3 portion
shallots, ends trimmed, thinly sliced
2 teaspoon
dried sage, or fresh, chopped
250 g lasagne
sheet
1 pinch salt,
and freshly ground black pepper (or to taste)
Preheat the
oven to Gas Mark 6/200°C/400°F. Peel and seed half of the pumpkin and cut into
2cm cubes. Remove the seeds from the remaining pumpkin.
Spray a
non-stick baking tray with low fat cooking spray. Place the unpeeled pumpkin on
the baking tray, cut side down. Roast in oven for 35-40 minutes or until very
soft. Remove from oven and set aside to cool.
Meanwhile,
spray a large non-stick frying pan with low fat cooking spray and place over
medium-high heat. Add half of the garlic. Cook, stirring for 10 seconds or
until fragrant. Add cubed pumpkin and mushrooms and cook for 8-10 minutes or
until tender. Taste and season with salt and pepper. Remove from heat and set
aside to cool.
Combine milk,
shallots, remaining garlic and sage in a medium saucepan over medium heat.
Bring to the boil. Cover and remove from heat.
Scrape flesh
from roasted pumpkin. Place in a large bowl. Mash with a potato masher. Add
milk mixture and mash to combine. Season to taste with salt and pepper.
Spray a 24cm
x 24cm square casserole dish with oil. Spoon 1/3 mashed pumpkin into base of
casserole and spread. Top with 3 uncooked lasagna sheets. Spoon over 1/3 of
mushroom and pumpkin mixture. Top with 1/3 mashed pumpkin. Repeat with two more
layers, ending with remaining mashed pumpkin.
Cover with
foil and bake in oven for 30 minutes. Remove foil and bake for a further 10
minutes. Remove from oven and allow to stand for 10 minutes. Divide into 6
pieces and serve immediately.
This lasagne
will keep in the fridge for 2-3 days in an airtight container. It is also
suitable to freeze in an airtight container for up to 3 months
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