| Ingredients: Pumpkin Stuffing |
1 lb basil
1 1/2 lbs pumpkin
1 bunch fresh sage
to taste freshly ground nutmeg
1 C Parmesan cheese
butter for sautéing
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| Method: Pasta Dough |
| Add eggs to flour and mix well until blended.
Knead until pliable.
Roll out into thin sheets for lasagna.
Cook for 1 minute in boiling water. |
| Method: Pumpkin Stuffing |
| Cut pumpkin in cubes.
Sauté pumpkin with butter, sage, nutmeg and salt.
Sauté until brown. |
| Ingredients: Besciamella |
3 C milk
2 T butter
2 T all-purpose flour
to taste salt
to taste freshly ground nutmeg
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| Method: Besciamella |
| In a separate pot, heat milk almost to a boil.
In a heavy-bottomed pot, melt butter.
Slowly stir in flour, a touch of salt and nutmeg.
Cook but do not brown flour mixture.
Add milk slowly stirring until mixture is thick in texture. |
| To Finish |
| Lay cooked pasta in a lasagna pan.
Place besciamella, Parmesan cheese (to taste) and sautéed pumpkin
on pasta. Repeat this until you have four layers.
Top with Parmesan cheese (to taste).
Bake lasagna for 25 minutes at 375 degrees. |
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