FESTIVE LASAGNA
Steps:
- Sauce: Combine fish stock, milk and cream and set aside. Make a roux of butter and flour. When cooked, stir in sun-dried tomato paste and whisk in liquids; bring to a boil and simmer for 5 minutes. Season well to taste with salt and cayenne.
- Seafood Filling: Saute lobster and crab in butter to warm; add tomatoes and wine and reduce. Stir in basil and chives. Season well with salt and pepper.To assemble: Cut lasagna into strips large enough to fit into 9 x 13 inch pan. Parboil lasagna strips, a few at a time for a minute in boiling water. Chill in ice water; dry on cloth towels. Preheat oven to 400 degrees. Butter pan generously. Layer some lasagna noodles, barely overlapping the edges. Spread some sauce over top and dot sauce with seafood filling; layer until pan is filled. Finish with a layer of sauce, sprinkle with breadcrumbs and dot with butter. Bake for 20 to 25 minutes; cool for 10 minutes before serving.
CREAMY PUMPKIN LASAGNA ROLLS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.
- Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.
- Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.
- Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.
- Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).
- Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.
ROASTED PUMPKIN LASAGNA
This is a hearty meatless meal that my family enjoys. If you're not a fan of pumpkin, you can use butternut squash instead. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.
Nutrition Facts : Calories 350 calories, Fat 17g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 481mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.
ROAST PUMPKIN
We've all heard of roasting pumpkin seeds -- now you can roast the pumpkin too! Makes a colourful and tasty side dish for a number of meals, but I especially like it with chicken or fish. Feel free to try different spices or just use salt and pepper for a more simple but equally good version.
Provided by Sackville
Categories Vegetable
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Place oil, chilli, chilli powder and garlic into a bowl and mix into a paste.
- Add the pumpkin to the bowl and mix until all the chunks are well coated.
- Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
- Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.
ROAST PUMPKIN & SPINACH LASAGNE
Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort
Provided by Diana Henry
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
- Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
- Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
- For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
- Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.
Nutrition Facts : Calories 435 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA
Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephen's Day - the 26th December; it is a public holiday in the UK and most Commonwealth countries..........generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce.
Provided by French Tart
Categories Savory Pies
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Preheat the oven to 200C/180C fan/400F/gas 6, slipping in a baking sheet as you do.
- To make the pumpkin filling: heat the oil and butter in a shallow casserole dish or roasting tin and fry the sage leaves over a gentle heat for about 2 minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so. Add the pumpkin pieces, turn well in the oniony oil and then add the vermouth (or wine), the water and chopped tomatoes. Roast in a pre-heated oven for 30 to 45 minutes, stirring occasionally. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
- For the tomato sauce: simply pour the chopped tomatoes and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
- To make up the cheese layer: in a separate bowl beat the goat's cheese, cream cheese, Cheddar and ricotta with the eggs, nutmeg, and salt and pepper to taste.
- To assemble the lasagne, begin by putting 500ml of the cold tomato sauce in the bottom of a roasting tin (measuring approx 36cm x 26cm x 6cm). Then layer with a third of the lasagne sheets, overlapping them well. Leave the rest of the tomato sauce aside for the time being.
- Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. Slice and chop the mozzarella balls and dot over the top.
- Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's been standing for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesy pool at the bottom of the tin; bread dunked into this is gorgeous.
- Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
- MAKE AHEAD TIP Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the fridge. Make the cheese layer and keep, covered, in the fridge. When ready to use, assemble the lasagne and cook as directed.
- FREEZE AHEAD TIP Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the fridge. When ready to use, assemble the lasagne and cook as directed.
Nutrition Facts : Calories 743.5, Fat 38, SaturatedFat 17.4, Cholesterol 131.8, Sodium 1047.8, Carbohydrate 73.1, Fiber 5.3, Sugar 12.6, Protein 31.8
More about "boxing day festive roast pumpkin and cheese lasagne lasagna recipes"
ROASTED VEGETABLE LASAGNA - ALL THE HEALTHY THINGS
From allthehealthythings.com
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA
From fooddiez.com
ROAST PUMPKIN AND KALE LASAGNA - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
CHRISTINE'S FESTIVE HOMEMADE LASAGNA RECIPE - BARILLA
From barilla.com
FESTIVE ROAST PUMPKIN AND PEPPADEW PEPPER LASAGNE – WOMEN …
From womencatalog.net
ROAST PUMPKIN, PEA AND HAM LASAGNA - THE GRANTHAM GARDENER
From granthamgarden.org
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA
From plain.recipes
PUMPKIN AND GOAT'S CHEESE LASAGNE | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
FESTIVE ROAST PUMPKIN AND PEPPADEW PEPPER LASAGNE
From lavenderandlovage.com
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA …
From pinterest.nz
CHRISTMAS EVE LASAGNA (CLASSIC LASAGNA BOLOGNESE WITH A FESTIVE …
From playswellwithbutter.com
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA …
From pinterest.co.uk
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE LASAGNA
From webetutorial.com
PUMPKIN CHEESECAKE LASAGNA RECIPE - DELISH.COM
From delish.com
PUMPKIN LASAGNA RECIPE - OPRAH.COM
From oprah.com
SAVORY ROASTED PUMPKIN LASAGNA - SIMPLY NATURAL GOURMET …
From simplynaturalgourmet.com
CREAMY TOMATO & CHEESE PUMPKIN LASAGNA RECIPE - MOM FOODIE
From momfoodie.com
FESTIVE LASAGNA - RECIPE | COOKS.COM
From cooks.com
SKILLET PUMPKIN RICOTTA LASAGNA - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
ROASTED PUMPKIN AND SAUSAGE LASAGNA - THE RECIPE WENCH
From therecipewench.com
LASAGNA WITH PUMPKIN: THE RECIPE FOR A RICH AND CREAMY FIRST COURSE
From cookist.com
THREE-CHEESE ROLLED LASAGNA WITH ROASTED PARM CAULIFLOWER …
From rachaelrayshow.com
ROASTED PUMPKIN LASAGNA - THE VEGAN TASTE
From thevegantaste.com
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA …
From recipenode.com
ROASTED PUMPKIN AND SAUSAGE LASAGNA – – JUSTALITTLEBITE
From justalittlebite.com
PUMPKIN AND GOAT CHEESE LASAGNA RECIPE - RECIPES.NET
From recipes.net
ROASTED PUMPKIN LASAGNA - HEY NUTRITION LADY
From heynutritionlady.com
PUMPKIN CHEESECAKE LASAGNA - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
PUMPKIN LASAGNA FOR A COZY DINNER - JUST COOK BY BUTCHERBOX
From justcook.butcherbox.com
EASY LASAGNA - PUMPKIN 'N SPICE
From pumpkinnspice.com
THREE-CHEESE PUMPKIN LASAGNA | BETTER HOMES & GARDENS
From bhg.com
FRESH LASAGNE WITH ROASTED PUMPKIN & SPINACH RECIPE
From australianeggs.org.au
PUMPKIN AND GOAT CHEESE LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN AND ROASTED VEGETABLE LASAGNA - TARA ROCHFORD NUTRITION
From tararochfordnutrition.com
ROAST PUMPKIN AND SPINACH LASAGNE RECIPE - FOOD NEWS
From foodnewsnews.com
RACHAEL RAY'S THREE-CHEESE ROLLED LASAGNA WITH ROASTED PARM …
From eatingwell.com
HOMEMADE PUMPKIN LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ROAST VEGETABLE LASAGNA - SAN REMO
From sanremo.co.nz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love