I'm a bit smug about this one. My original idea was to make pumpkin ravioli, using bought fresh lasagne sheets. But of course, "fresh" pasta like that just isn't soft enough to stick to itself, even with a good brushing of eggwhite. And I had an enormous amount of the pumpkin filling - far more than I would have needed for ravioli.The pumpkin filling (which went on the top and bottom layers, was roasted onion squash, ricotta and parmesan, seasoned with nutmeg, sage and rosemary. The middle layer was red onion, mixed mushrooms and spinach, bound with a few spoonfuls of intensely-flavoured porcini and truffle puree. The bechamel wasn't as cheesy or highly-seasoned as I would normally do it, because I wanted the vegetables to have a good go at shining.
It turned out beautifully! We had small portions as a side dish with pheasant breasts, stuffed and wrapped in bacon, but it would make a pretty fab offering for the vegetarian guest at Christmas. Late Autumn in Britain on a plate.
We're off on holiday for a bit, visiting Paul's parents in Cape Town. But I've scheduled lots of posts of delicious things while we're gone, so you won't even notice!
Sounds fantastic FC! I love vego lasange, but mine generally is just a meatless version of my regular one, occassionally with a layer of ricotta and spinach thrown in. Yours, on the otherhand, looks and sounds gorgeous!
ReplyDeleteThis sounds unbelievably delicious! I am glad you made lasagna instead, so this would be your post. I am definitely going to try and duplicate this wonderful dish. Many thanks...
ReplyDeleteHH - I love a spinach and ricotta one!
ReplyDeleteGeorge - do try, it was a wonderful combination.
What a great lasagna variation...the filling sounds out of this world. Every right to be smug ;)
ReplyDeleteA fabulous mixture and one I know I'd love. Just made fresh spinach pasta yesterday for my lasagna Bolognese (oh, my aching shoulder). If I had my druthers, I'd use your filling. Have a wonderful trip.
ReplyDeleteHeather - the pumpkin and mushrooms were seasonal and very delicious.
ReplyDeleteArlene - well done you on making your own pasta. One day, one day!
have fun on your holiday
ReplyDeleteThe lasagne looks superb, Foodycat. I've been in a giant food rut for weeks and perhaps a home-made vege lasagne will help drag me out. And the flavour intensifies the next day for leftovers!
ReplyDeleteHappy Christmas to you, Paul, Urchin and your families xxx
AYOTG - thank you! Merry Christmas
ReplyDeleteCranky - make a lovely summer veg one with lots of zucchini and tomato and you will feel better.
That does sound like a wonderful combination for a lasagna. Have a great holiday!
ReplyDeleteGreat combination for a lasagna. Enjoy your trip!
ReplyDeleteKat - thanks!
ReplyDeleteDeb - thank you!