Thursday, 26 October 2017

National Pumpkin Day Recipe - Pumpkin Ricotta Lasagne

We have another delicious pumpkin recipe for you to help celebrate National Pumpkin Day. The Pumpkin Ricotta Lasagne would also be perfect for a Halloween themed meal or just as a tasty autumn dinner. I love lasagne, but as I don’t like beef we usually make a vegetable lasagne - this would make a fantastic alternative. 

The lasagne is made using Explore Cusine’s Green Lentil Lasagne sheets. These are gluten free so this recipe is suitable for those with gluten allergies or intolerances. My mum is gluten intolerant so I love that this is something she can eat too. We’ll definitely be giving this recipe a try.


Pumpkin Ricotta Lasagne

Recipe by Lori Hirsch Stokoe


Photo credit - Lori Hirsch Stokoe


Pumpkin Ricotta Mixture

¼ c. fresh sage leaves, chopped, plus more whole leaves for garnish
2 t. butter
15 oz. ricotta
10 oz. canned pumpkin puree
2 eggs, beaten
1/2 t. salt
1/4 t. pepper
½ t. pumpkin pie spice

Fry sage in butter until crisp. Remove to paper towel. Then combine all ingredients in a medium bowl. Set aside.

B├ęchamel Sauce aka White Sauce

4 T. butter
4 T. gluten-free flour
2 ½ c. milk, warmed
¼ t. ground nutmeg
salt and pepper to taste

Melt butter in a medium saucepan over medium heat. Add flour and whisk to cook the flour, about two minutes. Add the milk slowly and continue to stir. Bring to barely a boil then immediately turn down the heat. Cook, whisking until thickened for about 3 minutes. Remove from heat. Season with nutmeg, salt and pepper.


Method

1 box – 8 sheets Explore Cuisine Green Lentil Lasagne (no boil)
1 ¼ lb. mozzarella, shredded

Spread ½ c. of white sauce over the bottom of a greased  8” square (2 qt.) baking dish. Place 2 sheets of no-boil lasagne noodles over the sauce in a single layer.

Top lasagne noodles with a third of the ricotta mixture. Layer with a quarter of the mozzarella. Then top with a third of the remaining of the white sauce. Top sauce with 2 more sheets of lasagne noodles to build the second and third layers the same way.

For the top layer, place last two sheets of lasagne over the white sauce. Top with remaining mozzarella.

Bake at 375°F for 35 minutes, covered with foil. Uncover and bake an additional 15 minutes until the lasagne is bubbling hot and the top is browning. Remove from oven and let sit at least 10 minutes before cutting. Garnish with fried whole sage leaves.

c = cup
t = teaspoon
T = tablespoon


Photo credit - Lori Hirsch Stokoe

About Explore Cuisine 

Explore Cuisine markets and distributes innovative foods using plant-based organic ingredients of the highest quality. Explore Cuisine’s selection of pasta from across the globe integrates beans, peas, lentils and rice to provide consumers with nourishing meals that are easy, quick, naturally colourful and most importantly delicious.

Explore Cuisine’s brands are available in over 20 countries worldwide and sold in leading retailers. Explore Cuisine is committed to trading fairly and supporting farmers and their communities, so everyone benefits along the way.  

UK Stockists and RRPs: £3.00 Asda, Sainsbury’s, Morrisons, Ocado, Tesco £3.29 independents, £3.35 Holland & Barrett.  

The range includes: Red Lentil Spaghetti 250g, Red Lentil Penne 250g, Chickpea Spaghetti 250g, Chickpea Fusilli 250g, Green Lentil Lasagne 250g, Green Lentil Penne 250g, Black Bean Spaghetti 200g, Edamame & Mung Bean Fettuccine 200g, Soybean Spaghetti 200g, Edamame Spaghetti 200g.     

To learn more about Explore Cuisine, where to purchase and recipe ideas, visit:www.explorecuisine.com

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