Halloween Recipe


Pumpkin, Sage and Mushroom Lasagne

At Champneys we love sharing the best of our chefs and nutritionists’ recipes. To mark Halloween our Nutritionist Becki Douglas has come up with this wickedly delicious Pumpkin, Sage and Mushroom Lasagne. Go on, give it a try.

Serves 4 as a main meal

Ingredients:

1,500g pumpkin
5 sprays of low-fat cooking spray
4 cloves of garlic, crushed
750g mushrooms (button or shitake), thinly sliced
375ml unsweetened almond milk
3 shallots, ends trimmed, thinly sliced
2 teaspoons of dried or fresh sage, chopped
250g whole-wheat lasagne sheets
1 pinch salt, and freshly ground black pepper

Instructions:

Preheat the oven to 200°C. Peel and de-seed half the pumpkin, cut into small 2cm cubes. De-seed the other half of the pumpkin.

Spray a non-stick baking tray with low-fat cooking spray. Place the unpeeled pumpkin on the baking tray, cut side down. Roast in oven for 35-40 minutes or until very soft. Remove from oven and set aside to cool.

Meanwhile, spray a large non-stick frying pan with low-fat cooking spray and place over medium-high heat. Add half of the garlic. Cook, stirring for 10 seconds or until fragrant. Add cubed pumpkin and mushrooms and cook for 8-10 minutes or until tender. Taste and season with salt and pepper. Remove from heat and set aside to cool.

Combine milk, shallots, remaining garlic and sage in a medium saucepan over medium heat. Bring to the boil. Cover and remove from heat.

Scrape flesh from roasted pumpkin. Place in a large bowl. Mash with a potato masher. Add milk mixture and mash to combine. Season to taste with salt and pepper.

Spray a 24cm x 24cm square dish with oil. Spoon 1/3 mashed pumpkin into base of casserole and spread. Top with 3 uncooked lasagne sheets. Spoon over 1/3 of mushroom and pumpkin mixture. Top with 1/3 mashed pumpkin. Repeat with two more layers, ending with remaining mashed pumpkin.

Cover with foil and bake in oven for 30 minutes. Remove foil and bake for a further 10 minutes. Remove from oven and allow to stand for 10 minutes. Divide into 4 pieces and serve immediately.

What our nutritionist says: “By using the almond milk and mashing the pumpkin, we haven't had to use a heavy béchamel sauce - so it lightens up the fat and the calories. This lasagne is dairy free but if you also want to drop the gluten, switch out the lasagne for layered rice paper sheets.”

Nutritional Information (per serving):

360 kcal, 4.1g fat, 57g carbohydrate, 17.2g protein

Allergy Information: contains gluten and nuts

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