When I saw this seasonal recipe I thought it looked unusual. The roast pumpkin, cinnamon, chilli flakes, garlic, blue cheese and watercress compliment each other perfectly and it makes an interesting change from a more traditional tomato-sauce-based lasagne. It would make a good veggie Christmas dinner option too (although you might need to use butternut squash instead).
You need to allow about 1 hour 45 minutes to make this, but at least 1 hour of that is cooking in the oven so it is not all graft! You could prepare the roast mix in the morning and then layer the lasagne and cook it later on.
The recipe is based on one from Guardian Cook but I have adapted the quantities and used danish blue cheese instead of gorgonzola as it is cheaper. Next time I might try topping it with chopped walnuts.
Instant dry chilli flakes are great by the way – they might not be fresh but they are still delicious! I often use them in salad dressings and when roasting veg. In fact I would even go so far as to say they are an *exciting ingredient* (see the ‘exciting ingredient’ category on the right hand side for more ideas).
For a more traditional veggie lasagne (my signature recipe!) check out this link: https://katielovescooking.wordpress.com/2012/07/16/my-veggie-lasagne-50-mins-prep50-mins-cooking-and-the-versatility-of-soy-sauce/.
Pumpkin, blue cheese and watercress lasagne (serves 4)
1 medium sized pumpkin or butternut squash, cut in to wedges and skin chopped off (pumpkin is easier to cut!)
4 garlic cloves, skins on
1 tsp cinnamon
1-2 pinches dry chilli flakes
Salt and black pepper
A glug of olive oil
60g grated parmesan
6-8 dried lasagne sheets
150g danish blue, gorgonzola or stilton cheese, crumbled
2 bunches watercress, roughly chopped
200ml double cream
Heat the oven to 180 degrees/gas mark 4. In a large bowl mix the pumpkin, garlic, cinnamon, chilli, salt, pepper, glug of olive oil and a splash of water. Place on a non-stick baking/roasting tray and roast for approx 30 minutes, until soft. Stir regularly to avoid sticking.
Pop the garlic out of their skins, finely chop and put back with the pumpkin mixture and then add 40g of the parmesan. Mix together. Turn the oven up to 190 degrees/gas mark 6.
Layer the lasagne dish. Start with the lasagne sheets, then the pumpkin mixture, half the danish blue cheese and half the watercress. Layer again with the lasagne sheets, pumpkin mixture, remaining danish blue and watercress and then pour over the cream. Sprinkle the lasagne with the remaining parmesan then bake for approx 40 minutes, until the top is bubbling and golden. Serve with salad.