Roast Pumpkin Lasagne

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The Living Room Ep 18 Recipe: OzHarvest Lasagne
The Living Room Ep 18 Recipe: OzHarvest Lasagne
You're watching The Living Room Ep 18 Recipe: OzHarvest Lasagne Miguel visits the team at OzHarvest to learn some tricks on how to use leftovers to make yummy meals

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Miguel visits the team at OzHarvest to learn some tricks on how to use leftovers to make yummy meals
Air Date: 08 Jun 2018

Miguel teams up with OzHarvest to create a healthy and sustainably-cooked pumpkin lasagne

Recipe by: Miguel Maestre

Prep Time: 45 minutes

Cooking Time: 1 hour 30 minutes

Serves: 8

Ingredients

Dough:

Filling:

Bechamel:

Pumpkin Seed Pesto:

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Method

    Roast Pumpkin Lasagne
    1. Make a well with the flour in the middle of the bench and add the eggs. Incorporate the flour a little at a time until the dough comes together.
    2. Turn out onto a bench and knead lightly until smooth. Wrap with cling film then rest for 60 minutes.
    3. Cut into fist sized balls, flour and roll through pasta maker.
    4. Coat pumpkin with olive oil and salt and roast at 190C for 30 minutes or until soft and lightly caramelized.
    5. Cook onion and garlic until soft, add silverbeet and cook until just wilted.
    6. To make the béchamel, melt butter in a saucepan, add flour and cook until lightly golden. Add milk a little at a time, stirring to avoid lumps. Season, add cheese and reserve.
    7. Assemble lasagne by layering pasta sheets, tomato passata, vegetables and béchamel sauce in a baking dish.
    8. Bake uncovered at 190C for 30 minutes or until golden.
    9. Top with pumpkin seed pesto and serve.
    Pumpkin Seed Pesto
    1. Blend until fairly smooth, adding a little olive oil at a time.
    2. Adjust seasoning and reserve.
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