A Make-Ahead Simple Family Recipe
As the festive season approaches, I’m on the lookout for simple, tasty recipes that will cut through all that turkey, goose, duck and “pigs in blankets”; this recipe is one that I’m particularly pleased with, it’s a vegetarian lasagne with roast pumpkin – a seasonal star – and Peppadew Peppers, olives, onions and cheese. The Hot Peppadew™ Piquanté Peppers add a bit of a kick and a vibrant ruby-red colour, whilst the cheese béchamel sauce calms things down a bit. It’s a very seasonal lasagne recipe and one that can be made ahead of time and popped into the freezer or the fridge for easy hassle-free baking later. Today’s recipe for Festive Roast Pumpkin and Peppadew Pepper Lasagne has been created in partnership with Peppadew Peppers UK, and is one of SIX that I have developed for them in the run up to Christmas.
As you can see from the photos of this colourful recipe, it’s very festive in looks as well as in the seasonal ingredients that I have added. As well as the roast pumpkin, Peppadew peppers and a cheese sauce, the lasagne also has layers of salty olives, onions and garlic, which all marry together so well. If you have children (or adults) who are not lovers of hot peppers, although I don’t find the Hot Peppadew™ Piquanté Peppers that hot on the heat stakes, then you can substitute them for the Mild Peppadew™ Piquanté Peppers instead. Other great seasonal subs are shallots in place of the onions, smoked garlic for a smoky flavour and I’ve also added some leftover cooked kale to this lasagne when I’ve made it before too.
Serve this lasagne with acres of fresh salad for a simple and heathy family supper, or why not double the recipe and make a big batch of this for Christmas Eve, or even Boxing Day? You can also serve some extra Peppadew peppers on the side for that extra sweet and piquant crunch. As I said before, you can make (assemble) this lasagne up to 8 hours ahead and then just pop it on the oven when you are ready to eat it. Look out for my next FIVE recipes using these versatile peppers, coming soon are recipes for:
For breakfast:
Ham and Egg Peppadew Pepper Cups
For Snacking:
Mini Bruschetta with Peppadew Pepper Spread
For Leftovers:
Bubble and Squeak with Peppadew Peppers
For Salad Days:
Kale and Peppadew Pepper Salad with a Creamy Dressing and Hazelnuts
For Buffets and Afternoon Tea:
Mini Cheese Scones with Peppadew Pepper Spread
Bruschetta with Peppadew Pepper and Garlic Spread
That’s all for today, do keep calling back here back for more TRAVEL stories, from the Mediterranean, Canada and Northern Ireland, as well as all of the recipes above, and some more NEW Christmas ideas too! Karen
Disclaimer: Commissioned recipe development with Peppadew Peppers UK.
Pumpkin, Peppadew Pepper and Cheese Lasagne
Print recipe
| Serves | 4 to 6 servings |
| Prep time | 20 minutes |
| Cook time | 1 hour, 15 minutes |
| Total time | 1 hour, 35 minutes |
| Allergy | Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Easter |
| Region | Italian |
| By author | Karen Burns-Booth |
Ingredients
- 450g to 500g pumpkin, cut into chunks (peeled and deseeded)
- 2 tablespoons olive oil
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and diced finely
- 1/2 jar of Hot Peppadew™ Piquanté Peppers (cut in half)
- 75g chopped green olives
- 225g grated Cheddar cheese (Put aside half for the Bechamel sauce)
- 6 to 8 large sheets of fresh lasagne
Bechamel sauce
- 600mls whole fresh milk
- 50g plain flour
- 50g butter
- salt and pepper
Note
A delicious vegetarian lasagne that has roasted pumpkin, cheese and olives in it, as well as some Hot Peppadew™ Piquanté Peppers for a bit of a kick and a vibrant ruby-red colour. You can make this lasagne up to 8 hours ahead and then just pop it on the oven when you are ready to eat it.
Directions
| Step 1 | Toss the pumpkin in 1 tablespoon of the olive oil and roast for 25 to 30 minutes in a pre-heated oven 200C/400F/gas mark 6. Roast until it is soft and has charred at the edges. Set to one side. |
| Step 2 | Fry the onion and garlic in the remaining 1 tablespoon of olive oil until soft and transparent. Add the Peppadew peppers and sauté for a further minute. Add the roast pumpkin and chopped olives and stir well. |
| Step 3 | Make the bechamel sauce: melt the butter in a saucepan and add the flour - cook it over a low heat to make a roux and once is resembles sand or fine breadcrumbs, add the milk gradually whisking in-between to avoid lumps. Continue to add the milk, whisking well until you have a smooth white sauce. Season to taste with salt and pepper and add half of the grated cheese, mix well to melt the cheese. |
| Step 4 | Lightly oil a 22.5cm x 15cm gratin dish with a little olive oil and add start to layer the lasagne by placing the lasagne sheets in the dish, then add the pumpkin and Peppadew pepper mixture, a spoon of bechamel sauce and a scattering of cheese, before adding more lasgane sheets and continuing until all the mixture has been used, ending with a layer of vegetables and cheese. Pre-heat oven to 200C/400F/gas mark 6. |
| Step 5 | Pour the remaining bechamel sauce over the lasagne and scatter any remaining cheese over the top. Bake in the pre-heated oven for 35 to 40 minutes until the sauce is bubbling and the cheese topping is golden brown. |
| Step 6 | Allow to cool for a few minutes before serving with fresh green salad. |
Deborah says
An intriguing sounding variation of vegetarian lasagne. Never thought to add Pepperdew Peppers to hot food as I love them straight out of the jar, or on the side as a condiment. Will have to give this one a go! Thanks from a hungry vegetarian.
Karen Burns-Booth says
Thanks Deborah – this is such a simple veggie recipe and is already a family favourite here in the L and L household! Karen
Dom says
that looks divine and so hearty and you’re so right, lots of tasty veggie stuff before the big day is definitely in order xx
Karen Burns-Booth says
Thanks Dom – I have made this a couple of times now and it has been requested yet again! Karen
Rebecca says
It’s delicious, I made this dish last night.
Karen Burns-Booth says
That is BRILLIANT! Thanks so much for letting me know Rebecca! Karen