How to make it

  • Chop up the pumpkin flesh. Add one knob of butter to a frying pan and fry the sage leaves, before adding the pumpkin and a few pinches of rosemary, salt and pepper and frying for several minutes until soft. Gradually add the stock to the frying pan and stirring in until nice and saucy. Take the pumpkin out of the pan and blend up a bit. To the same pan add another knob of butter and melt. Add the chopped onion and fry for a few minutes before adding the sugar and allowing to caramelise. Add the peppers and cook for a few minutes longer. Add the pumpkin sauce back into the pan and cook for around 5 minutes.
  • In a saucepan melt another knob of butter and add the flour to make a little buttery flour ball. Gradually add milk and boiling water until you have made a b├ęchamel sauce. Add the cream cheese and the other cheeses until you have a fairly thick cheese sauce. Add the nutmeg. Take an oven dish. Add a layer of the pumpkin sauce to the bottom, followed by a layer of the cheese sauce, followed by a layer of lasagne sheets.
  • Repeat the process until you have run out of the sauces. Bake in the oven at 150 degrees C for about 40 minutes. Take out of the oven and add a shredded block of mozzarella to the top. Turn the oven up to 175 degrees. Cook until the cheese on top is golden brown and serve.

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  • kristopher 12 years ago
    SUCH a delicious sounding lasagna! Top shelf post. If the photo was a little bigger I'd featured it on the homepage.
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