Roasted garlic pumpkin lasagna

December 3, 2008 12:00:00 AM PST
Roasted garlic pumpkin and wild mushroom Lasagna. Get your kids to eat their veggies and like it! Chef Robert Fair of The Guy's Guide shares his creation.

Roasted Garlic Pumpkin & Wild Mushroom Lasagna Recipe:

Ingredients

  • 1 Box of Dried Lasagna (for a silkier texture, use fresh pasta sheets!)
  • 1 yellow onion, (finely sliced)
  • 1 Head of peeled garlic
  • 2 cups E.V.O.O.
  • 3/4 lb Fresh Shitake Mushrooms
  • 3 Sticks of Butter
  • 1 Bottle of La Crema Chardonnay
  • 1 Bunch of Fresh Sage
  • 1 Bunch of Fresh Basil
  • 1 Package of Whole Milk Ricotta Cheese
  • 1 Package of Whipped Cream Cheese
  • 2 Cans of Pumpkin
  • 1 Tbsp Ground Cinnamon
  • 1 Tsp Ground Allspice
  • 2 Tsp Ground Nutmeg
  • 1/4 Tsp Ground Clove
  • 1 1/4 of AP Flour
  • 1 Quart of Whole Milk
  • 1 Package of Shredded of Romano Cheese
  • 1 lb Package of Shredded Mozzarella cheese
  • Kosher Salt
  • Pepper
  • 1 Bottle of Aged Balsamic Vinegar

Preheat the oven to 350° F

Directions:

- In a medium size saucepot, simmer 1 peeled head of garlic, immersed in E.V.VO.O. for 10 minutes on low. Remove from heat and allow to sit in the oil for an additional 10min. Remove with slotted spoon, reserved garlic infused E.V.O.O. for cooking. Place the roasted garlic in a food processor and puree until smooth, set aside.

- Place a large pasta pot on the stove and bring to a boil. Add tbsp of olive oil, and 2 tbsp of kosher sea salt, whisk to dissolve (should taste like the ocean). Add your lasagna sheets and cook until it is just before done (about 4-5 min). Remove from water and place on an oiled cookie sheet. Do not stack on top of each other or they will stick together.

- In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

- Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Add 8 fresh sage leaves and Cook 10 minutes, stirring constantly, and then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

- In a medium sauté pan, heat 2 tbsp of butter and 1 tbsp of e.v.o.o., add 1 clove of chopped garlic. Sauté garlic until fragrant. Add ½ bunch of thinly slices sage leaves and deglaze with a ¼ cup of white wine. Add sliced shitakes and sauté for 5 minutes stirring every 30 seconds. Season with salt and pepper and set aside.

- In a Large bowl add both cans of pumpkin puree, whipped cream cheese, ricotta cheese, all dried spices, all of the roasted garlic puree, and season with alt and pepper.

- In a large glass lasagna pan, ladle the enough béchamel sauce to coat the bottom of the pan. Add one layer of the cooked lasagna sheets, should cover the entire bottom of the pan. You may cut the sheets to fit if necessary.

- With a large spatula, spread the pumpkin mixture over the pasta sheets in about a ¼ thick layer evenly. Sprinkle the sautéed mushroom mixture over the pumpkin layer. Then sprinkle the shredded Romano cheese over the mushroom layer. Ladle a thin layer of béchamel over the cheese and spread with the bottom of the layer to smooth out the sauce and make level. Add a layer of cooked lasagna sheets and repeat layering steps to make 2 more complete levels in the lasagna.

- On the final layer, simply ladle a ¼ thick layer of béchamel sauce over the lasagna sheets. The cheese will be added after the fist 18 minuets in the oven.

- Place the lasagna in the oven on the middle rack, uncovered, and let cook for 18-20 minutes. Remove the lasagna from the oven and top with a thin layer of mozzarella cheese. Sprinkle the remaining Romano cheese over the mozzarella and place bock into the oven for an additional 15 minutes or until cheese turns golden brown. Remove from oven and let sit for at least 10 minutes before cutting portions, preferably 15min.

- Serve warm.

About Robert Fair:
The real pursuit of Chef Robert Fair's culinary career came during college when he enrolled at the California Culinary Academy instead of going to an academic college. He was the 2000 winner of the prestigious CCA Iron Chef Competition which put him in line to work in some of the Bay Area's top fine dining establishments. "Restaurants were fun but there is a certain satisfaction of teaching someone how to make something amazing -- especially guys, because women love a man who can cook," explained Fair who practiced his craft as culinary director of Sur La Table, the nationwide culinary products retailer. Born and raised in San Francisco, the 28 year old Fair remembers helping his mother and aunts stuff the Thanksgiving turkey when he was about 8. He helped out in the kitchen as often as he could. Fair plans to add new recipes to his website, including some items that he will make for the Bachelorette during the reality TV series.

About The Guys Guide TV:
The website is one stop shopping for guys who want to learn to "fake it like a pro" and woo their ladies in the kitchen. The Guys Guide site features more than 25 video and written recipes with tips and tricks on preparation. Everything a guy needs to create a perfect meal, including shopping lists, shortcuts, and wine pairings. Easily downloadable to a video iPOD or other PDA, the site has recipes for beef, lamb, chicken, seafood, pasta, and vegetarian meals, as well as irresistible breakfasts.

For more information, visit www.theguysguide.tv.


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