Lasagna with Sweet Potato and Pumpkin
 
this lasagna calls for pumpkin and 
curry. curry is not an italian staple, but the use of pumpkin is common in 
the northern part of italy. this is a very happy marriage, reflecting 
today's worldwide good fortune. 
 
1 Tbsp  olive oil
1/2 cup  lean bacon pieces
1   onion, finely chopped
3/4 lb.  sweet potato cut in 1/2 inch dice
3/4 lb.  pumpkin cut in 1/2 inch dice
2 cup  water
3/4 cup  pureed pumpkin
1 tsp  curry powder
2 Tbsp  of chopped fresh herbs (coriander, thyme, oregano or sage)
  salt and pepper to taste
1/2 cup  lite coconut cream
1 cup  milk
1 Tbsp  cornstarch
12   instant lasagna noodles (3/4 pound)
1/2---3/4 cup  gruyere cheese, grated
 
place olive oil into a large pot and cook bacon, onion, sweet potato and 
pumpkin. stir over a low heat for approximately four minutes, stirring 
constantly. add 1 cup of water and simmer for a further 4 minutes. add 
puree and remaining water. add curry powder, together with chopped herbs. 
add coconut cream and seasoning to taste. lastly, add milk, mixed with 
cornstarch. simmer altogether for four minutes. remove from heat. preheat 
oven to 185 c or 375 f. place a thin layer of sauce into bottom of oven 
proof dish sprayed with pam. add a layer of lasagna noodles then a layer 
of sauce. repeat until ingredients are used, finishing with a layer of 
sauce. sprinkle with grated cheese, and bake in preheated 185 c or 375 f 
oven for forty minutes. contributor: margaret e. walker 
 
-- 
(ID: 10988) Mirror: rec.food.recipes: Thu, Sep 4, 2003


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