Tuesday, March 7, 2017

Hokaido Lasagna

Friends don't let friends study hungryly! At least not when you're my friend! So two weeks ago, I made this Hokaido Lasagna for a friend who is crazy enough to take one of the most challenging exam there is.
This lasagne is a quick lasagne, aka one with ricotta instead of béchamel sauce. It gets its bang from both a lot of garlic and rosemary, an herb highly underestimated but working extremely well together with pumpkin.

Hokaido lasagna
(four servings)

1 Hokaido pumpkin (ca. 800 grams)
500 gr canned tomatoes
2-4 garlic cloves
6 branches of rosemary
lasagna sheets
500 gr of ricotta
200 ml of milk
some grated parmesan cheese
salt
pepper
 
Cut the pumpkin in half, take out all the seeds, then cut the entire pumkin into little cubes (about 1 X 1 cm). Add some oil to a pan and fry the pumkin until lightly brown, then add the garlic (with the help of a garlic press), 3 branches of rosemary finely chopped, some salt, pepper and the tomatoes. Let simmer for about 5 minutes. In the meantime, preheat the oven to 180° C. Mix the ricotta and the milk, add salt and pepper. Then, it's all about the layers.
Use a regular lasagna pan and start with the pumpkin-tomato sauce, then add the lasagna sheets, followed by a smear of the ricotta mix, followed by pumpkin-tomato sauce and repeat until you almost reach the top of the pan (leave about an inch, as the lasagne might rise in the oven). Your last layer should be ricotta, on which you sprinkle as much grated parmesan as you wish (like, a lot). Then if you want to be all fanzy-schmanzy, add three branches of rosemary for aesthetic value. Bake for 30 minutes, then turn up the heat to 200°C and bake for another 10-15 minutes to almost grill the cheese on top.
 
Time to enjoy!
 




























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