Boxing Day Festive Roast Pumpkin and Cheese Lasagne Lasagna
Elevate your holiday leftovers with this mouthwatering Boxing Day Festive Roast Pumpkin and Cheese Lasagne Lasagna! Perfect for cozy winter gatherings, this recipe transforms roasted, caramelized pumpkin into a rich and comforting centerpiece. Layered with creamy ricotta, gooey mozzarella, and nutty Parmesan, alongside lashings of a velvety white sauce and aromatic basil-infused tomato sauce, this lasagna delivers indulgence in every bite. Expertly balanced with hints of dried rosemary and thyme, it’s a festive twist on a classic that’s sure to impress. Simple to prepare and irresistibly cheesy, this dish provides the ultimate celebration of seasonal flavors—ideal for sharing with loved ones.
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Ingredients
- 800 g Pumpkin
- 3 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1.5 tsp Salt
- 0.5 tsp Ground black pepper
- 250 g Lasagne sheets
- 500 g Ricotta cheese
- 300 g Mozzarella cheese, shredded
- 100 g Parmesan cheese, grated
- 300 ml Milk
- 50 g Butter
- 50 g All-purpose flour
- 400 g Crushed tomatoes
- 2 tbsp Tomato paste
- 10 g Fresh basil leaves, roughly chopped
Directions
Step 1
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Step 2
Peel, deseed, and cube the pumpkin into 2 cm (1 inch) pieces. Toss the cubes with 2 tablespoons of olive oil, minced garlic, thyme, rosemary, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on the prepared tray and roast for 25-30 minutes, or until tender and caramelized. Set aside to cool slightly.
Step 3
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the crushed tomatoes, tomato paste, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer the sauce for 10-12 minutes, stirring occasionally. Add the chopped basil leaves and mix well. Remove from heat.
Step 4
In another small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture forms a paste and bubbles gently. Gradually add the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-6 minutes. Remove from heat and set aside.
Step 5
In a mixing bowl, combine the ricotta cheese with 50 grams of the grated Parmesan cheese. Stir until smooth.
Step 6
Grease a 9x13 inch (23x33 cm) baking dish with a thin layer of olive oil. Begin assembling the lasagne by spreading a small portion of the tomato sauce on the bottom of the dish.
Step 7
Place a layer of lasagne sheets over the sauce. Spread a third of the ricotta mixture on top, followed by a portion of the roasted pumpkin cubes. Drizzle a portion of the white sauce over the pumpkin, and sprinkle with mozzarella.
Step 8
Repeat the layers (lasagne sheets, ricotta, pumpkin, white sauce, and mozzarella) two more times or until all ingredients are used, finishing with a generous layer of mozzarella and the remaining Parmesan cheese on top.
Step 9
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 20 minutes, or until the cheese is golden and bubbling.
Step 10
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy your Boxing Day Festive Roast Pumpkin and Cheese Lasagne!
Nutrition Facts
| Serving size | (2461.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4257.2 |
| Total Fat 243.1g | 0% |
| Saturated Fat 125.9g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 787.5mg | 0% |
| Sodium 8069.3mg | 0% |
| Total Carbohydrate 331.4g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 53.5g | |
| Protein 216.9g | 0% |
| Vitamin D 144.1IU | 0% |
| Calcium 5976.7mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 4776.8mg | 0% |
Source of Calories