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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Pumpkin, Leek and Sage Lasagne
Total time: 60 minutes
Pumpkin is not just for pies. It's a wonderful vegetable, and works well in a lot of savory dishes. I use moist, deli ham in this lasagne. I love the combination of ham, sage and winter squash. You can leave the ham out for a vegetarian version. The recipe was designed for using no-cook noodles.
Ingredients:
- 1 onion, 145gr, 5.2oz
- 2 leeks, 160gr, 5.6oz
- 1 tsp olive oil, 4.5gr, .16oz
- 1 tsp butter, 5gr, .18oz
- 1 cup pumpkin, any extra can be frozen, 245gr, 8.6oz
- 15 - 20 fresh sage leaves, substitute 2 tbs dried
- 8oz (250gr) baked ham, or equivalent, 230gr, 8.1oz
- 1 tsp butter, 5gr, .18oz
- 1 cup shredded cheese, Swiss, Gruyère, 120gr, 4.2oz
- Béchamel
- 3 tbs butter, 42.6gr, 1.5oz
- 1/4 cup flour, 40gr, 1.4oz
- pinch of nutmeg
- 2 cups milk, 480gr, 17oz
- 9 - 10 sheets 'no-cook' lasagna noodles, 153gr, 5.4oz, 9 noodles
- 1/4 cup grated Parmesan, 25gr, .89oz
Instructions:
- Thinly slice the onion and leeks.
- Heat oil and butter in large nonstick skillet over medium high heat. Add onions, leeks and sauté, stirring, for 1 minute.
- Cover the pan, reduce heat to medium low and let the onions and leeks cook for 10 minutes.
- Uncover, increase heat to medium and continue to cook until onions are golden and tender, about 10 minutes.
- Add the pumpkin and stir well to combine and heat through.
- Cut the ham into thin strips, then the strips into smaller squares.
- In another skillet heat 1 tsp butter. Add sage leaves and sauté until starting to get crisp.
- Add ham and sauté until heated through and dry (it can give off a bit of water).
- In a medium saucepan heat 3 tbs butter over low heat. Add flour, nutmeg and stir with a whisk for 1 minute.
- Add a little (1/4 cup) of the milk and whisk to combine.
- Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2.
- When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat. Congratulations! You have just made a béchamel sauce!
- To assemble: in a 9 - 10" (22 - 25cm) square baking dish (or so) make the following layers:
- /3 béchamel sauce
- 2 noodles, you may have to break a third one up to get good coverage
- 1/2 onion, leek, pumpkin mixture
- 2 noodles or so
- 1/3 béchamel sauce
- all of the ham and sage
- 1/2 of the shredded cheese
- 2 noodles or so
- 1/2 onion, leek, pumpkin mixture
- 2 noodles or so
- 1/3 béchamel sauce
- 1/2 of the shredded cheese
- Parmesan
- Cover and bake 425F (215C) for 20 minutes, or until noodles are done. Test in center with a sharp knife.
- Uncover and bake 5 minutes longer to brown cheese.
- Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Note: This serves 4.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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