sage lasagne so simple so good you will love it look at the pumpkin we have here wow wow
wow this particular one is a Cinderella pumpkin slice right down you need a nice knife to
do that is about a kilo of pumpkin, it’s all you need you remove all the seeds and the
pulp start to slice width ways you need about half a cm slice I need to put some olive oil
in the tray all the pumpkins just put them inside little bit of salt to start little
chili flake nice sage leaves 4-5-6 now chestnuts roughly 250 grams so criss cross, crush it,
put it back, cut it cross it crush it, get 2 lovely red onions cut them in half and then
you cut them in quarter put them on top olive oil again little chili flakes you put them
in the oven at temperature 180 for 35 minutes – 40 minutes is incredible yes!
You can eat is just as it is, but we gonna make this lasagne!
So the water is boiling is about 4-5 litre here I need to put some salt inside with this
particular lasagne I use fantastic spelt pasta whole grain so delicious slowly slowly just
a few at a time I’m blanching for about 2-3 minutes just put them on top here on sheets
of oven proof paper to dry up a little bit let’s put the rest inside right you can see
this is all the pasta blanched you can see I cooked them al dente which is so I can move
them around, at exactly the same time I make a lovely bechamel sauce clicky on the side
you can see how to make the perfect bechamel now I’m gonna make the topping 100 grams wholemeal
bread roughly chop roughly chop yeah!
Then I need 40 grams of parmesan straight in 40 grams of almonds with the skin on, 2
cloves of garlic cut them in half just put them inside 40 grams of lovely smoked pancetta
cut them up a little bit just put them all inside cover stop!
Oh lordy now get a baking tray nice and deep inside we need to put the lasagne all together
you’re chestnuts are all done then you start with pumpkins and onions as well sage I love
it pasta goes on it just adjust it get some bechamel oh gosh so nice especially with the
nutmeg it smells incredible some chestnuts cos you criss crossed we built it, some on
top now we go back again with pumpkins and you can do it laying one on top of the other
easy simple and yes! let’s get the all this breadcrumb with almonds with the garlic with
the pancetta with the parmesan crumble on top little bit of black pepper as well and
a little bit of parmesan the rest of the chestnuts so fantastico so good don’t be afraid to put
the sage on top because when they crisp up they look really really really good with a
little bit of olive oil put it in the oven for about 35-40 minutes temperature 190 yes!
Oh yes! fantastic look at this I told you it was gonna be good I can guarantee you it
was gonna be good and it is good Mm the pumpkin is incredible it’s so delicious I can taste
almost every ingredient inside the crispness on top it’s just unbelievable you make it
and you will agree with me, and if you want to see me make a spicy bellini just click
here on the side, I made one with Drinks Tube, you will enjoy it!
Now I have to say goodbye because I’m gonna finish my lasagne!
Arrivederci!
This recipe was made from Jamie Magazine if you wanted to see more of this recipe just
click on the link, click click click yes!
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