Pumpkin & Bacon Lasagne

Here's another nostalgic recipe from the other side of the family. It's loosely based on one of my husband's family favourites. His mum had created the recipe, but it was just something she kept in her head, not a written thing. I got the gist of it, added a few of my own bits and bobs, and have written up the recipe for sharing.
At first I was highly skeptical about how the pumpkin and tomato would mesh, but this wonderful marriage of flavours has to be tasted to be believed-it's honestly even better than a meat lasagne-and I have a wonderful recipe for that too! The bacon pieces scattered through the golden cheesy white sauce that tops this great family meal really makes it sing.  You could easily leave out the bacon for a vegetarian meal if you so desired.

PUMPKIN & BACON LASAGNE

800g-1kg pumpkin, peeled, deseeded and cubed
1/2 cup sour cream or cream
3x chicken stock cubes
1/2 cup hot water
700g jar tomato passata
400g can diced tomato
1 tsp garlic, crushed
1 tsp mixed herbs
1-2 boxes dried lasagne sheets
2 tbsp butter
3 tbsp plain flour
1 cup cheese, grated
2 cups milk
3 tbsp Parmesan cheese
80g diced bacon


Place diced pumpkin in a saucepan with water covering the top. Cook until soft. Strain the water and place the pumpkin in a blender with the sour cream, chicken stock and water. Puree until smooth.
In a saucepan heat up the passata, diced tomatoes, garlic and herbs until warm.
Heat the oven to 180C.
Place a layer of the pasta sheets on the bottom on the 9x13 inch lasagne dish. Top with a layer of the tomato mixture. Place another layer of the pasta sheets over the tomato mixture. Spread a layer of the pumpkin puree over these pasta sheets. Repeat, alternating the tomato mixture with the pumpkin puree between the layers of pasta until exhausted (the ingredients, not you!)
The last layer should end with pasta sheets.
To make the white sauce which covers these pasta sheets, place the butter and flour in a saucepan on low heat. When the butter melts, quickly whisk the butter into the flour while pouring in a little of the milk at a time, to make a smooth paste. Add the remaining milk and heat through. Add the grated cheese and stir through, and continue stirring until it has melted, and the white sauce is thick.
Pour this white sauce over the final pasta layer. Sprinkle with Parmesan and cooked bacon pieces.
Cook in preheated oven for approximatey one hour, or until the top layer forms a golden cheesy crust.
Cool for 10 minutes before serving.

Serves 8

 

Melting Tastebuds while Dreaming of Italian...

The thought of Melbourne's Lygon street set my tastebuds "dreaming" of Italian food...and lasagne came to mind. I always wondered why my husband, on our first date, ordered lasagne in an Italian Restaurant when there was so much to choose from. It was something you could easily make at home, why not try something else? But the more I thought about it, the more I understood. If you know you're going to enjoy something in particular, why risk ordering the unknown dish with smoked anchovies, pickled gherkins and poached egg?
It's an absolute winner every time for him, and one of my favourite Italian meals also.
This being the fourth year to this month of that date, I have decided to include my lasagne recipe...celebrating  our anniversary with the meal he ate. So sentimental of me.
My mother actually gave me her amazing recipe a long time ago. When I moved out of home I made it often, and after some time, remembering it by heart made it without the recipe.
When I made this again the other day, my husband asked me what I had put in it, because it was more flavoursome than ever.
Nothing new, I told him.
But it made me go back to mum's recipe, and I saw that over time, I had completely changed it. So, I had to write down my recipe, just as I had made it last because I must have finally got the proportions right. I have to say, I think it was the best batch yet.
This recipe serves 8 and is well balanced with a fresh green salad and a glass of wine.

LASAGNE

250g minced meat

2 tbsp crushed garlic

1 large brown onion, finely chopped

2 chicken stock cubes

1 can diced tomato pieces

1 large zucchini, grated

1 large carrot, grated

1 ½ box lasagne pasta sheets

2 cups milk

1 cup grated tasty cheese

2 tbsp butter

3 tbsp plain flour

¼ cup fine parmesan cheese

Preheat oven to 180C.

Heat some oil in a large saucepan. Brown the meat over medium heat, separating with a spoon the mince so as not to clump. Add garlic and onion. When the onion has softened, add crumbled stock cubes, tomato and grated carrot and zucchini. Combine well and set over a low heat to simmer for 10 minutes.

Meanwhile, in a separate pan, place milk, flour and butter together over low heat. Stir until butter has melted and the flour has smoothly combined with the milk. Add the grated cheese and stir continuously until thick and cheesy. Remove from heat.

In a large baking dish, lay down enough pasta sheets to cover the base. Cover with sauce and continue to layer pasta sheets and sauce. The top should be covered with pasta sheets. Pour the white sauce over this last layer and smooth. Sprinkle with parmesan cheese and cook for 30-45 minutes, or until pasta softens and the top of the lasagna is golden.

Serves 8