Pumpkin and Sausage Lasagne
Sausage Ragu
500g pork sausage, chopped
2 tablespoons oil
2 onions, chopped
2 sticks celery, finely chopped
1 leek, chopped
2 cloves garlic
1 teaspoon chilli flakes
1 teaspoon fennel seeds, crushed
500g passata
250ml chicken stock
Heat the oil in a large saucepan until hot and add the sausages. Cook to seal and then add the onion, celery, leek and garlic, Cook gently until the vegetables are soft. Add the chilli, fennel, passata and stock and simmer for 30 minutes or until thick. Check seasoning.
Smoked cheese and nutmeg béchamel
50g butter
50g plain flour
700ml whole milk
150g smoked cheddar, grated
½ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
Heat the butter in a pan and when melted add the flour and mix to a smooth dough. Add the milk and whisk until thick. Add the cheese, nutmeg and pepper and stir until the cheese is melted. Check seasoning.
Pumpkin Layer
750g culinary pumpkin ( onion squash, crown prince etc)
Salt
Peel the pumpkin, remove seeds and slice thinly.
Place in boiling salted water and cook until just done.
Drain and pat dry.
10 sheets lasagne
Butter for greasing
100g grated parmesan or cheddar to top
To assemble -
Cover the bottom of a buttered baking dish with some of the béchamel. Top with the ragu then a layer of the pasta, then the pumpkin. Repeat and finish with a layer of béchamel. Scatter over the grated cheese and place in a 180°c oven for about 30 minutes.
