Lasagne for Cool Rainy Nights #272
Meanderings of a Domestic Goddess
Hi Hinterlanders, I hope you had a safe and happy Festive Season. I have had a great relax and have caught up with friends and family over the last two months. Our daughter is getting married soon so some of the time was involved in finding the all important dress for her to wear- give me kitchen time rather than shops any day! Speaking of kitchens, I have spent some time in my neglected kitchen and pantry doing the annual spring clean and cooking some of Kurt’s favourites including blackstrap molasses gingerbread, peanut cookies, risotto, a range of tapas and some great breads.
Weather wise, we did have some hot days but in all we had our share of cooler weather too, so this vegetarian lasagna recipe came in handy. It is a delicate mix of sweet pumpkin and hearty mushrooms and will satisfy even meat eaters when they want the warm comfort of baked lasagne on a cool rainy night. It is also a great dish to get the kids to help assemble. This recipe makes a very large dish so halve the recipe if you want a smaller one.
• 4 cups chopped onions
• 1 tablespoon olive oil
• 6 cups chopped mushrooms
• 1/4 cup chopped fresh sage leaves
• 1 teaspoon salt (less if desired)
• 1 cup marsala (use port if you don’t have masala), vegetable stock or a combination of the two to make a cup of liquid.
• 2 eggs, lightly beaten
• 3 1/2 cups cooked and mashed pumpkin, you can bake and mash it for a more intense flavor or boil or steam it.
• 3 cups ricotta cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• A couple of packets of lasagna noodles
• 1 1/2 cups crumbled feta cheese
• 1/2 cup grated pecorino romano cheese
• In a large pot, sauté the onions in the oil for 5 minutes.
• Add the mushrooms and sauté for another 5 minutes, until the mushrooms are somewhat wilted.
• Add the sage, ½ teaspoon of the salt, and the Marsala or stock and simmer on low heat for 5 minutes. Set aside.
• In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg, and the remaining ½ teaspoon of salt. Set aside.
• Preheat the oven to 375°. Lightly oil a large baking or lasagna dish.
• Dip out about ½ cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish.
• Cover the bottom with a layer of lasagna noodles arranged close together.
• Evenly spread on half of the pumpkin mixture.
• Spoon on about a third of the sautéed mushrooms and sprinkle with ½ cup of fetta.
• Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and ½ cup of fetta.
• Finish with a layer of noodles thoroughly moistened by the last third of the sautéed mushrooms.
• Evenly sprinkle on ½ cup of fetta and top with the grated pecorino.
• Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned.
• Remove from the oven and let stand for about 10 minutes before serving.
Serve and enjoy with a green salad and crusty bread and good company.