Saturday, October 6, 2007

Pumpkin, Prosciutto, and Parmesan Lasagne

Soothing, unusual, and perfect for a dinner party on the first frosty night in October or for a sophisticated Halloween soiree.

  • 1/2 cup (1 stick) unsalted butter
  • 6 leeks, trimmed, rinsed well, and minced
  • 4 cups canned pumpkin puree
  • 1/2 cup dry white wine
  • Salt and freshly ground black pepper to taste
  • Bechamel Sauce
  • 1 1/4pounds lasagne noodles, cooked al dente and drained
  • 8 ounces thinly sliced Prosciutto
  • 1/4 cup fresh sage leaves, torn into irregular pieces
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2 cups walnut pieces, lightly toasted

Preheat the oven to 350F. Butter a 15 x 10-inch casserole or baking pan.

Prepare the pumpkin filling: Melt the butter in a large skillet over medium heat. Add the leeks and saute, stirring occasionally, until very tender, about 15 minutes. Stir in the pumpkin and the white wine and cook, stirring constantly 2 minutes. Remove from the heat and season with salt and pepper. Set aside.

To assemble the lasagne, make a layer of the lasagne noodles in the prepared casserole and top with half the sliced prosciutto and one-third of the bechamel. Scatter half the sage leaves evenly over the top. Cover with another layer of noodles, then all the pumpkin filling, 1 cup of the Parmesan, and 1 cup of the walnuts. Make another layer of the lasagne noodles and top with the rest of the prosciutto, another third of the bechamel, and the remaining sage. Make a final layer of noodles and top with the remaining bechamel, walnuts, and Parmesan.

Bake the lasagne in the oven until lightly browned and bubbling, 50 to 60 minutes. Let cool 10 minutes before cutting and serving.

Makes 12 servings

from Cold-Weather Cooking, p. 19-20

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