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Pumpkin and veal sausage lasagne

added by Eatmania 26th October 2010
at 11:02

Halloween is round the corner and its pumpkin time in the kitchen! We had in stock 2 colourful oblong pumpkins with which I decided to make a lasagne. The lasagne sheets we prepared home-made with egg pasta dough. For those of you who do not have free time to do them you can freely substitute these with ready-made lasagne sheets.

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Prep time

Cook Time

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Ingredients

lasagne sheets
200g veal sausage
2 tins tomato pulp
1.5kg pumpkin, cleaned and cut into cubes
1 onion, chopped
1 rosemary sprig, chopped
150g asiago cheese, sliced
1 double cream
100g parmesan, grated

fresh pasta, oven-baked, lasagne, Halloween, Pumpkin, sausage

Directions

Put the chopped onion and pumpkin put into a pan with some olive oil and cook until pumpkin becomes soft. Remove excess liquid, then add chopped rosemary leaves and blend everything to a puree. Keep aside.

In another saucepan cook the crumbled sausage meat and add the tomato pulp. Leave to simmer for 20 minutes.

You can now start assembling the lasagne. Oil the base of an oven-proof dish, place the first layer of lasagne sheets, top up with some tomato and sausage sauce then with the pumpkin puree and the sliced asiago cheese. Place another layer of lasagne sheets and repeat the process. Finish off with lasagne sheets, double cream poured over and sprinkle the grated parmesan. Cook in pre-heated oven of 180 degrees celsius for around 20-30 minutes.

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2 replies

Eatmania...

Replied on 26th October 2010 20.24

Yes I agree. Sorry about that. Thanks for your comment.

Barbz

Replied on 26th October 2010 13.09

Do you not think that you should have named this dish "Pumpkin AND Veal Lasagne'? As a vegetarian i found your recipe tittle miss-leading, and to re-create the dish i would have to find something (eg soya mince) to replace the veal.

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