I have seriously been feeling uninspired about cooking recently, but today on finding a not very well sealed bag of pecans in my bag at work and thinking they probably needed using up quickly I started employing the joys of the internet to help me find something tasty for dinner. I stumbled across this recipe on the BBC and thought ooh , but there was no way I was going to attempt gluten free pastry on a work night so I came up with the idea to try and turn it into a lasagne, and though I do say so myself, it worked pretty well!
It is amazing what a difference enjoying cooking makes to an evening. Rather than be knackered out from the chore of making up something edible I feel full, happy and energetic! What a difference a bit of inspirations makes.
This is probably quite an autumnal recipe with the squash and the nuts, but hey, whatever inspires you right? I expect you could use any type of squash in this recipe, a pumpkin might result in a more watery consistency once mixed altogether with the ricotta but that wouldn’t be such a bad thing.
For this recipe I used gluten free lasagne sheets – my only problem was that they didn’t have cooking instructions on them. I wasn’t sure if they were the sort I could stick straight in or if they needed par-boiling first. I compromised by soaking them in boiling water for about 5 mins. This worked fine for the ones on the top that were covered by tomato sauce but the ones on the bottom got very stuck even though I greased the pan.
My butternut ricotta mixture was not very moist which didn’t help, so I would recommend soaking the bottom ones for longer if you are not using ready bake lasagne sheets or adding some more water to the filling.
The tomato sauce used on top was adapted from HFW’s roasted tomato sauce recipe left over from last nights dinner, which I can see becoming a firm favourite. You could use any cheese you had in the fridge to sprinkle over the top, cheddar would work well but stilton seemed like the perfect partner for today along with some parmesan. I left the edges sauceless because I love it when they go crispy.
I’ve written up a brief recipe below that you could experiment with if you fancy. Thanks for reading xxxALT.
Ricotta Pecan Butternut Lasagne Recipe
2 small butternut squashes, peeled, deseeded and cut into small pieces
one onion thinly sliced
3tbsps olive oil
10 sage leaves shredded
150g pecan nuts
12 sheets of gluten free lasagne
350ml of tomato sauce
cheese to sprinkle/grate on top
1. Mix together the squash, onion, sage and olive oil, season and roast at 200°C. While this is cooking you can par boil your lasagne sheets if you need to.
2. Once your squash is cooked through let mixture cool slightly and then add the pecans and ricotta, mix together carefully so that the squash doesn’t just become a puree.
3. Layer up your lasagne sheets and squash mixture in a greased dish and spread the tomato sauce on top then sprinkle with cheese.
4. Bake at 200°C until cooked through and browning on top, approx 25 to 35 mins.