My bro in law Rik concocted a similar dish last time I stayed with them. I ate it for dinner and then again for breakfast, the texture and flavour…
was SO GOOD!!!
The sticky caramelised vegetables completely rocked. So last week I thought I’d give it a go. The result was better than expected, both of the staunch meat eaters in our house went back for seconds.
It took me a couple of days to make this because of the cooling time (I didn’t start until late in the day) – so plan ahead if you can. It’s a show stopper of a shared meal and freezes well so if there’s any left stash a few servings in the freezer for easy meals during the week.
½ of a Pumpkin. Remove seeds, cut into pieces approx 2cm wide. Leave skin on.
5 Gold Kumara (aka Sweet Potato). Slice into rounds approx 2cm wide.
5 Red Onions. Slice into wide strips.
3 Tbs Balsamic Vinegar.
Fresh or Dried Lasagne Sheets. I used Delmaine Fine Foods Fresh Lasagne. Enough to cover the bottom of the baking dish twice.
6 large leaves Silverbeet (aka Swiss Chard). Sliced roughly.
2 Cups grated Tasty Cheese (add in some Parmesan if you like)
1 Tin Crushed Tomatoes
1 Tsp Raw Sugar
Dash of Balsamic Vinegar.
2 Cloves Garlic chopped finely.
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Turn oven on to a medium – med/ low heat. In a large baking dish layer the pumpkin and kumara, toss with a little EVOO, season with salt and pepper and place in the mid oven for about 90 minutes – until vegetables are starting to turn golden around the edges and are very soft and sticky. Set aside to cool. When the pumpkin is cool you can easily remove the skin – much easier than peeling while raw! At the same time place the onion in a separate baking dish, drizzle with the balsamic vinegar and season. Cover with lid or tin foil and bake for 40 minutes until onion is soft. Remove and cool.
Take a deep baking dish (mine was approx 40 x 25cm) and smear a little EVOO on the bottom. Line with one layer of lasagne sheet. Distribute half of the pumpkin kumara mix and top that with half of the onion. Layer the silver beet on top and season with s & p, before placing another layer of lasagne sheet. You may have to press this down firmly as the raw silverbeet is a bit bouncy – but will flatten out nicely while cooking. Repeat the first two vegetable layers and then sprinkle grated cheese liberally over the top. Cover and bake in a medium oven for 45 minutes.
While it’s cooking take a frypan and place in the crushed tomatoes, garlic, a dash of balsamic vinegar and s & p. Bring to the boil while stirring and gently simmer for five minutes. Allow to stand.
After 45 minutes remove lasagne from the even and carefully remove lid – it will be steaming hot underneath so please be very careful. With a sharp knife cut the lasagne into 12 pieces. Take a ladle or large spoon and while drawing the cut edges back with the knife (or similar) spoon the freshly made tomato sauce into the cuts so that sauce goes to the bottom of the pan, and around the sides of the dish until it’s all used up. Place lasagne back in the oven uncovered for 20 minutes. Remove and allow to stand for 10 minutes before serving.