Pumpkin Lasagne & Pumpkin and Ginger Cheesecake
September’s abundance of fresh produce helps to soothe any sadness surrounding the end of summer….
An easy tray bake and a creamy layer cake to follow which is complemented by bursts of blackberries for a real teatime treat or halve the recipe to make 12 fairy cakes.
Pumpkin Lasagne
Ingredients
90ml/3fl oz extra virgin olive oil
1kg/2lb 3oz pumpkin, peeled, seeds removed, cubed
paprika, to taste
freshly grated nutmeg, to taste
salt and freshly ground black pepper
250g/9oz fresh ricotta cheese250g/8¾oz green lasagne pasta sheets
150ml/5¼fl oz milk
25g/1oz grated parmesan cheese, or vegetarian parmesan-style grating cheese
For the béchamel sauce
55g/2oz butter
55g/2oz plain flour
350ml/10½fl oz milk
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour.
Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste.
Add the ricotta cheese while it’s still on the heat. Stir well, then remove from the heat. Cover and allow mixture to stand.
For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming.
When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes. Add the 350ml/10½fl oz milk a little at a time, stirring constantly to make a smooth, thick and creamy sauce. Season.
Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets.
Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers.
Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top.
Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp. Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes.
Pumpkin and Ginger Cheesecake
Ingredients For the filling
300g/10½oz pumpkin, peeled and cut into bite-sized pieces
25g/1oz butter, cubed
2 tbsp caster sugar
3 tbsp ginger syrup (from a jar of stem ginger)
200ml/7fl oz double cream, whipped
200g/7oz cream cheese
100g/3½oz thick Greek yoghurt
3 pieces stem ginger, finely chopped, plus extra for garnish
For the base
10 gingernut biscuits
50g/1¾oz melted butter
Method
Preheat the oven 200C/400F/Gas 6.
For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft.
For the base, crush the gingernuts until they resemble breadcrumbs. Place the crushed biscuits in a bowl and stir in the melted butter until well combined.
Line a baking tray with baking parchment. Place four metal chef rings on the tray to make individual cheesecakes or use lined loose bottom cake tin. Divide the gingernut mixture between the bases (or put in one base) and, using the back of a spoon, press the mixture down to form a smooth base.
For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required.
Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit base/s. Smooth over the tops and place in the fridge for 1-2 hours, or until set.