Lasagna with Sweet Potato and Pumpkin

This lasagnarecipe 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 tablespoon olive oil
• 1/2 cup lean bacon pieces
• 1 onion, finely chopped
• 400g (3/4 pound) sweet potato cut in 1/2 inch dice
• 400g (3/4 pound) pumpkin cut in 1/2 inch dice
• 2 cups water
• 3/4 cup pureed pumpkin or one packet of pumpkin soup mix or 1 can of pumpkin condensed soup
• 1 teaspoon curry powder
• 2 tablespoons of chopped fresh herbs (coriander, thyme, oregano or sage e.g.)
• Salt and pepper to taste
• 1/2 cup lite coconut cream
• 1 cup milk
• 1 dessertspoon corn flour
• 12 instant lasagna noodles (3/4 pound)
• 1/2 - 3/4 cup gruyere cheese, grated

METHOD

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 either puree, soup, or packet of soup powder and remaining water.

Add curry powder, together with chopped herbs.Add coconut cream and seasoning to taste.

Lastly, add milk, mixed with cornflour. 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 lite cooking spray. 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

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