Butternut Pumpkin and Hazelnut Lasagne

[AMH]

Butternut Pumpkin and Hazelnut Lasagne:
8-12 serves:
Ingredients:

100g Parmesan
250g Mozzarella

For pumpkin filling
1 large onion, quartered
2 cloves garlic, peeled
2 T unsalted butter
1 large butternut pumpkin, peeled, seeded, and cut into 1cm pieces (approx 900g of cut pumpkin)
Salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
2.5 T chopped fresh sage
1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce:

EDC bechamel sauce recipe, modified
750ml milk
75g Flour
75g Butter
Bay leaf


For assembling lasagne

12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)


Adapted from  http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Hazelnut-Lasagne-105911

Preparation:

Toast hazelnuts in thermomix if not already toasted.  I haven't done this in the TMX yet so would welcome suggestions on how best to do this! I toasted mine for 20 min in the oven under the grill while the pumpkin was cooking.

Grate Parmesan sp 9 5 sec, set aside.  Grate Mozzarella sp 9 5 sec, set aside in same bowl as the Parmesan

Add white sauce ingredients to bowl, cook 11 minutes at 90C on speed 4 or until desired consistency reached.  Pour into bowl (or thermoserver), add bay leaf and stir.

Wash bowl

Chop garlic and onion sp 5 1 sec.  Saute in butter 90C, sp 1 reverse for 5 minutes.

Add pumpkin, sauté 100C, sp 1 reverse for 20 min.  MC on.

Stir in sage, hazelnuts and parsely sp 6 for 4 seconds

Preheat oven to 220C
Spray 3L dish with olive oil spray.
Spread 2/3c of white sauce over base and lay 3 lasagne sheets over this.  Top with layer of pumpkin filling, more white sauce and cheese.  Top with 3 lasagne sheets and then white sauce, filling and cheese.  Repeat once more, then top with white sauce and cheese.  Spray a piece of foil with olive oil and cover lasagne tightly.  Bake in the middle of the over for 30 minutes, remove foil and bake for further 10-15 minutes.  Remove from oven and let stand 15-20 minutes.



Photos:
Coming!

Tips/Hints:
The reviews on the website complain about how much time this takes.  The cooking/standing is an hour but I had it done in under 2 hours from ingredients un-prepared (ie pumpkin not cut up) in the fridge to on the table.  It was my first time making this but won't be the last!

[judydawn]

Most lasagnes are time consuming AMH but the TMX cuts the time down quite a bit and for something that serves plenty of people, it is worth the time spent.  It sounds lovely indeed.

[cookie1]

It does sound lovely. I love things with pumpkin in and yet I don't really like boiled pumpkin much at all.

[judydawn]

I agree Cookie, a bit bland like boiled cabbage.  Every vegetable can be cooked in a way which enhances the flavour - or a big dob of butter added sometimes helps too 

[AMH]

Thanks Cookie and Judydawn!  Judydawn I like your thoughts on butter 

The pumpkin in this is nice and sweet- I was thinking the filling (without the nuts) could be used as filling for fresh pasta too.

With two kids under 2 I was a bit intimidated by this recipe but the thermie makes such a difference!

[mkr]

Very autumnal! Hope we get a pumpkin in our fruit & veg box this week so I can try this.

[cecilia]

This looks delicious and interesting - BUMP.