The Lovely Drawer: Pumpkin, Pancetta & Sage Lasagne

Need another pumpkin recipe to get you through the autumn season? Then look no further.

I (Mandy) recently made this for my family, and it was beyond a hit. I love a good lasagne, but don’t eat them very often because they’re so filling! This recipe was so light, that I didn’t mind have an extra helping (or two, but who’s counting). It’s also inexpensive to make, so we thought it was worth passing on to you!

And, please meet Teri, creator of this brilliant recipe. You can find more of her yummy baked goodies and beautiful designs at The Lovely Drawer.

It’s come to that time of year when I’m compulsively pinning pumpkin recipes as though my life depends on it and daydreaming about the smell of roasting squash wafting through my flat. All things considered, it seemed fitting to dig out this tasty dish. 
 
It’s a healthier version of the creamy, oozy lasagne we are all so familiar with. Now let me clarify, this isn’t going to win you lots of diet points but it is ‘better’ for you than most. Seeing as my tummy can’t handle lots of creaminess and I’m no fan of mince (read: ground beef), I’ve ended up with this hodge podge of ingredients which I would say is actually (in my humble opinion) more flavoursome than the old classic. 
 
Plus my husband liked it so much he had the leftovers for breakfast and lunch the next day. I’m not advocating that, but it is impressive! 

To make:
1. Chop up your onion and dice your pancetta (depending on how you’ve bought it) and start to fry them in a pan along with the crushed garlic. Add the sundried tomatoes, most of your sage (chopped), paprika and mixed herbs. Season with salt and pepper.
2. Once cooked stir in the passata sauce and simmer for 5 mins. Set aside.
3. In another pan wilt your spinach and season lightly. When cooked drain the tin of spinach and add to the pan to bulk up the greens.
4. In a bowl, mix the pumpkin with the nutmeg until combined and set aside.
5. Crack and whisk the egg and then in another bowl, beat the egg and ricotta together.

6. Lightly grease your baking dish and then start layering up the lasagne, making sure each layer is spread right to the edge. Place two pasta sheets on the bottom (side by side, overlapping if they don’t fit), followed by a layer of spinach, followed by a layer of pumpkin, followed by another two pasta sheets (side by side), followed by the tomato and pancetta mixture, followed by another two pasta sheets (side by side) followed by the ricotta mixture on top. Make sure the pasta is covered right to the edges. Finish by sprinkling the chedder cheese over the whole thing and scatter the remaining sage.
7. Cook on 190ºC for 25 mins and then place a sheet of baking paper or foil over the top and cook for a further 15 mins and then serve. It tastes really good with a balsamic and rocket (read: arugula) salad.

Enjoy!

~Mandy & M.C.

*Recipe reposted with permission from The Lovely Drawer.

Shuga’ Mommas: Pumpkin Chocolate Chip Muffins

True confession: I might have a *small* chocolate chip obsession. (And, no, I didn’t just recently post on my facebook status that I was in desperate need of chocolate chips, specifically Ghirardelli semi-sweet chocolate chips, and begged someone from America to mail them to me. Nope, wasn’t me).

Needless to say, if I can put a chocolate chip into a recipe, I’m a happy gal.

My friend, Lisa, introduced me to the concept of chocolate chips + pumpkins = muffins. I doubted her at first, but once I baked them….OH MY.

That, my friends, is how pumpkin chocolate chip muffins became an autumn staple in our home. And because it is now pumpkin season, it’s a great time to make them. So, go do it.

PUMPKIN CHOCOLATE CHIP MUFFINS

  • 4 eggs
  • 2 cups sugar
  • 1 16 oz can of pumpkin puree (or be daring and roast a fresh pumpkin)
  • 3/4 cup vegetable oil
  • 3/4 cup applesauce (UK friends, this is hard to find. I often just add a bit more veggie oil and leave out the applesauce)
  • 3 cups of flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 cups choc chips

Pre-heat oven to 350F (180C).

Mix eggs, sugar, pumpkin, oil & applesauce. Add flour, baking powder, baking soda, salt & cinnamon. Mix well. Stir in choc chips. Pour batter into greased mini muffin (or reg muffin) tins. Bake for about 15 minutes.

For my gluten free friends – remove the 3 cups of flour and add 3/4 tsp of xantham gum, and 2.5 cups of gluten free flour. You’ll get the same results.

Happy Autumn!
Mandy

PS – Next time, I think we’ll move off the chocolate chip theme, and on to healthier things. Maybe.