Not meaning to be selfish, here's the recipe to those wanting to try it. Its from Betty Bossi, a Swiss cooking mag.
Pumpkin & fish lasagna with tomato salad with balsamic & basil dressing
This is Owen's portion.
Mise-en-place & prep time: about 20 mins.
Cooking time: 30 mins
For a 3 liter lasagna or a square oven prof dish.
Light Béchamel sauce
600 ml cold milk
3 tbsp flour
3/4 tsp salt
pepper and nutmeg powder to taste
700 g pumpkin, grated
400g fish fillets, sliced into 1cm thick
1/2 bouquet of marjoram
1 tbsp salt
pepper to taste
12 pcs of lasagna sheets
70g Parmesan cheese
- Pre-heat oven at 200°C. Well grease the lasagna dish. Pour milk into a saucepan, stir in the flour, salt and nutmeg powder. Keep stirring until mixture to just a boil, then remove from heat.
- Mix very carefully all the ingredients for the sauce, making sure that the fish fillets are not broken.
- "Pile" up lasagna by alternating 5 to 6 tbsp of Béchamel sauce, 3 pcs of lasagna sheets, follow by the sauce/fish & pumpkin mixture. Repeat the process till the last of mixture and lasagna sheets are used up. Sprinkle Parmesan and pop it into the oven for 30 mins. When cooking time is up, remove from the oven and let it "rest" for 5 mins.
I actually like this recipe but JP finds that the fish smells. So perhaps next time I'll use minced pork instead and I'll even add in onions, some chopped potatoes, some chili powder and bay leaf to "spice" it up. I really like this version of Béchamel sauce. But still I enjoy using sour cream instead. As for lasagna sheets, I've always use the quick non-pre-cook type like the ones from Barilla. Fresh is great but then again, unless I live in Italy where there's an all traditional Italian pasta shop in every street corner OR have time to make my own, I'll continue to use the cheats way!