Tuesday, April 14, 2009

Pumpkin, Turnip and Sweet Pepper Lasagne

This is actually my Dad's recipe and I've kinda made up the exact meausurements and cooking times so adjust to suit who you're cooking for and the heat on your cooker.

Pumpkin, Turnip and Sweet Pepper Lasagne

1 Pumpkin
2 Turnips
2 Sweet peppers
Numerous Sheets of Lasagne Pasta (fresh or dried)

For Tomato Sauce:
2 cloves of garlic
500 ml Passata Tomato Sauce

For Cheese Rue
White grated cheddar cheese

1) Dice the pumpkin or butternut squash, turnip and sweet peppers into cubes as big as a sugar cube. Pour olive oil into baking tray, throw pumpkin, turnip and peppers into tray. Drizzle more olive oil on top and oven bake for 20 minutes.

2) Place the sheets of Lasagne into hot water and let soak for about 5-10 mins.

3) Make a tomato sauce using the Passata tomato sauce in a saucepan over a low heat. Do not allow to bubble or boil. Add the Oregano, crush the garlic and add as well. Add other herbs and spices as you see fit. Once the vegetables in the oven have finished cooking, add them to the saucepan.

4) To make the cheese rue, add a knob of butter to a saucepan on medium heat. Add a small amount of flour and mix around until all the flour has congealed with the butter. Add a little milk, stirring as you pour it until all the lumps from the flour are gone. Add more milk for the consistency you desire. Add the grated cheese and stir until all the cheese is melted and there are no lumps in the sauce. Do not allow to bubble or boil either.

5) Oil up a glass oven dish for the lasagne. Add a layer of tomato sauce with the vegetables. Add a layer of Lasagne. Repeat this again until you've filled the oven dish. Leave space at top for cheese sauce. Pour the sauce in, filling the dish to the top. Add more grated cheese to the top to garnish. Place in Oven and cook at 220 degrees until golden.

6) Remove, serve and enjoy.

BTW the image on the left is a robbed image, I'll replace it as soon as I get an original photo of my cooking.

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