Friday, 23 November 2007
Spinach, ricotta and pumpkin Lasagna
Inspired by posts on Ginger Lemon Girl and Book of Yum I decided to do a lasagna. I had several packets of gluten free pasta sheets and love spinach and ricotta lasagna so adding pumpkin sounded a idea worth a try.
The basic ingredients were as follows (for one tray, I made two so I have one for another day). I'm afraid I can't do exact measurements as I do much of this by eye.
1 packet of gluten free lasagna sheets (boiled for 2 mins to make sure they were nice and soft.)
1/2 a packet of frozen spinach, thawed
1 tub of ricotta
1/4 a largeish pumpkin, roasted and mashed to a puree.
About 1 pint of fairly thick white sauce made from gluten free flour, milk and butter.
I flavoured the white sauce with a little nutmeg and the pumpkin with a shot of roasted pumpkin and sunflower seed oil.
Then I layered it as follows, a little sauce, a layer of pasta, layer of pumpkin and a tiny bit more sauce. More pasta, layer of ricotta, layer of spinach, more sauce, pasta then a good layer of sauce. Finished off with a topping of parmesan cheese, then cooked till golden.
The dish tasted very good, was just right moisture wise and was very filling however the pumpkin got rather lost against the spinach and ricotta, next time I might try pumpkin with something else but it isn't a veg we cook much so I'm not sure what might go well. This is the one meal the small one hasn't eaten with us this week, partly as he was hungry when he came in from school and partly because I knew he would not like the green part!
(edit, pasta goes rather soggy when frozen. still edible but much better fresh)