Wholesome Winter Delight: Vegetable-Packed Roasted Pumpkin, Silverbeet, and Caramelised Onion Lasagna with Creamy Ricotta Sauce
My new favourite vegetarian lasagna.
Get ready to elevate your comfort food experience with a delightful twist on a classic favourite! In this edition, I'm thrilled to share my new recipe for a Cosy Roasted Pumpkin, Silverbeet, and Caramelised Onion Lasagna 🎃🌿🧅
As the temperatures drop, our bodies crave nourishing meals that warm us from the inside out. This wholesome and vegetable-packed lasagna does just that, offering the perfect combination of sweet roasted pumpkin, earthy silverbeet, and salty sweet caramelised onions. Each layer of this comforting dish is generously coated with a creamy ricotta sauce, ensuring every mouthful is nothing short of heavenly.
The secret ingredient? Lots of love and a silky béchamel alternative. I'll guide you step-by-step through the process of creating this delightful lasagna that's perfect for any winter gathering or cozy night in. Whether you're a seasoned chef or a kitchen novice, this recipe is sure to bring smiles to your loved ones' faces and warmth to their hearts 🍂❤️
So, gather your ingredients, preheat your ovens, and let's embark on this culinary adventure together. Don't forget to join my newsletter for more scrumptious recipes, cooking tips, and a sprinkle of foodie inspiration in your inbox 💌👩🍳
Happy cooking friends!
Mel x
Roasted Pumpkin, Silverbeet, and Caramelised Onion Lasagna
Serves 6
Ingredients:
Caramelised Onions & Silverbeet
2 large onions brown
2 tbs olive oil extra virgin
1 tsp sea salt flakes
1 tbs brown sugar
2 tbs red wine vinegar
1 bunch silverbeet Central white stalk removed, only green leaves
Roasted Pumpkin
1/2 butternut pumpkin
olive oil extra virgin
1-2 tsp sea salt flakes
1/4 tsp black pepper cracked
Ricotta Sauce
250 g ricotta
1 cup water
salt and pepper to taste
Lasagna ingredients
250 g dry egg lasagna sheets (I use Barilla)
1.5 cups mozzarella cheese grated
Instructions
Recipe note: the onions, silverbeet, roasted pumpkins and ricotta sauce can be prepared concurrently.
Caramelised Onions & Silverbeet
Peel the brown onions and cut them in half. Slice each onion half into thin, even strips.
Place a large skillet or frying pan over medium heat. Add the olive oil and allow it to heat up for a minute or two until it shimmers.
Carefully add the sliced onions to the heated pan. Stir them gently to coat them evenly with the olive oil. Spread the onions out in an even layer, allowing them to cook evenly.
Reduce the heat to low and let the onions cook slowly. Stir them occasionally to prevent sticking and ensure even caramelisation. This process may take around 30-40 minutes, as slow cooking allows the natural sugars in the onions to caramelise and develop their rich flavour.
After the onions have softened and turned a pale golden colour, sprinkle the sea salt flakes and brown sugar over the onions. The salt helps to draw out moisture from the onions, aiding in the caramelisation process, while the sugar adds sweetness.
Stir the onions well to evenly distribute the salt and sugar. Cook the onions for an additional 10-15 minutes, or until they reach your desired level of caramelisation. Remember to adjust the heat as necessary to prevent burning.
Pour the red wine vinegar over the caramelised onions and stir to combine.
Allow the onions to cook for another 2-3 minutes, stirring occasionally to ensure the vinegar is well incorporated. Taste and adjust the seasoning if needed. Just before you remove the pan from the heat, add silverbeet leaves on top of the onion and replace the lid for 2-3 mins to let them wilt slightly from the heat. Once wilted, set aside.
Roasted Pumpkin
Start by preheating your oven to 180C fan-forced.
Scoop out the seeds from your half pumpkin and discard them. Peel the pumpkin using a sharp knife or a vegetable peeler. Once peeled, cut the pumpkin into slices about 1/2-1 cm thick. You can make the slices smaller or larger depending on your preference, but try to keep them relatively even for consistent cooking.
Place the pumpkin slices on an oven tray lined with baking paper. Drizzle the slices with extra virgin olive oil, ensuring they are coated evenly. Sprinkle sea salt flakes and freshly ground black pepper over the pumpkin slices to season them to taste. Gently toss the pumpkin slices on the baking sheet to ensure they are well coated with the oil, salt, and pepper.
Roast the pumpkin for approximately 20-25 minutes, or until the slices are golden brown and tender when pierced with a fork.
Remove from oven and set aside.
Ricotta Sauce
Combine ricotta sauce ingredients in a bowl until you have a smooth, runny sauce. Alternatively, blitz in a blender. Add extra water if needed. Set aside.
Assembling the lasagna
Preheat oven to 180C fan-forced.
Start by spreading a thin layer of the ricotta sauce at the bottom of a baking dish. Place a layer of lasagna sheets on top of the sauce, covering the bottom of the dish.
Add a layer of roasted pumpkin slices, distributing them evenly across the lasagna sheets. Next, add a layer of wilted silverbeet, followed by a layer of caramelised onions.
Spoon some of the ricotta sauce over the vegetable layers, spreading it out to cover them.
Repeat the layering process, adding another layer of lasagna sheets, pumpkin slices, silverbeet, onions, and ricotta sauce. Continue layering until all the ingredients are used, ending with a layer of lasagna sheets on top. Pour 1/2 water over the top then sprinkle grated mozzarella cheese evenly over the top.
Place the assembled lasagna in the preheated oven and bake it for around 30-35 minutes. The lasagna is ready when the cheese is melted and golden, and the lasagna sheets are cooked through.
Once the lasagna is cooked, remove it from the oven and allow it to rest for a few minutes before serving. This will make it easier to slice and serve.
Enjoy!
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