Total Steps
4
Ingredients
13
Tools Needed
8
Ingredients
- 10-12 leaves fresh sage
- 1 cup grated Parmesan cheese
- 1 pound precooked lasagne noodles
- 1 teaspoon freshly ground white pepper
- 1 teaspoon salt
- 2 cup milk
- 1 teaspoon freshly grated nutmeg
- 2 tablespoons flour
- 1 cup dry white vermouth
- 3 cup 2-inch cubed pumpkin, steamed until soft
- 1 onion, coarsely chopped
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter
Instructions
Step 1
In a large, heavy-bottomed skillet, melt 1 tablespoon butter with olive oil over medium-high heat. Sauté onion until translucent. Reduce heat and add vermouth and pumpkin. Smash pumpkin with a potato masher or the back of a fork. Stir with a wooden spoon to combine with other ingredients. Keep at a low simmer.
Step 2
Meanwhile, make a white sauce: In a medium non-reactive saucepan over medium heat, melt 2 tablespoons butter. Add flour and cook for 3 minutes, stirring continuously with a wooden spoon. Add milk, nutmeg, salt and pepper. Stir continuously until the mixture is slightly thicker than buttermilk. Add this white sauce to the pumpkin mixture and stir to thoroughly combine. Remove from heat.
Step 3
Preheat oven to 350 degrees Fahrenheit. Use 1 tablespoon butter to grease an 11 x 7 1/2 x 2 inch baking dish, then cover the bottom with sheets of precooked noodles.
Step 4
Spread about 1/2 inch of pumpkin mixture over the noodles and sprinkle 1 tablespoon grated Parmesan cheese over it. Repeat layering until all pumpkin mixture is used, ending with a layer of noodles. Sprinkle with the remaining Parmesan cheese. Scatter sage leaves over the top and dot with the remaining tablespoon of butter. Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 15 minutes more, or until bubbly at the sides and golden on top. Serve immediately.