Pumpkin Lasagne with Roast Chestnuts | Gennaro Contaldo

Pumpkin Lasagne with Roast Chestnuts | Gennaro Contaldo

Hi lovely people of Food Tube today I gonna
make this incredible pumpkin chestnut and sage lasagne so simple so good you will love
it look at the pumpkin we have here wow wow wow this particular one is a Cinderella pumpkin
slice right down you need a nice knife to do that is about a kilo of pumpkin, it’s all
you need you remove all the seeds and the pulp start to slice width ways you need about
half a cm slice I need to put some olive oil in the tray all the pumpkins just put them
inside little bit of salt to start little chili flake nice sage leaves 4-5-6 now chestnuts
roughly 250 grams so criss cross, crush it, put it back, cut it cross it crush it, get
2 lovely red onions cut them in half and then you cut them in quarter put them on top olive
oil again little chili flakes you put them in the oven at temperature 180 for 35 minutes
– 40 minutes is incredible yes! You can eat is just as it is, but we gonna make this lasagne!
So the water is boiling is about 4-5 litre here I need to put some salt inside with this
particular lasagne I use fantastic spelt pasta whole grain so delicious slowly slowly just
a few at a time I’m blanching for about 2-3 minutes just put them on top here on sheets
of oven proof paper to dry up a little bit let’s put the rest inside right you can see
this is all the pasta blanched you can see I cooked them al dente which is so I can move
them around, at exactly the same time I make a lovely bechamel sauce clicky on the side
you can see how to make the perfect bechamel now I’m gonna make the topping 100 grams wholemeal
bread roughly chop roughly chop yeah! Then I need 40 grams of parmesan straight in 40
grams of almonds with the skin on, 2 cloves of garlic cut them in half just put them inside
40 grams of lovely smoked pancetta cut them up a little bit just put them all inside cover
stop! Oh lordy now get a baking tray nice and deep inside we need to put the lasagne
all together you’re chestnuts are all done then you start with pumpkins and onions as
well sage I love it pasta goes on it just adjust it get some bechamel oh gosh so nice
especially with the nutmeg it smells incredible some chestnuts cos you criss crossed we built
it, some on top now we go back again with pumpkins and you can do it laying one on top
of the other easy simple and yes! let’s get the all this breadcrumb with almonds with
the garlic with the pancetta with the parmesan crumble on top little bit of black pepper
as well and a little bit of parmesan the rest of the chestnuts so fantastico so good don’t
be afraid to put the sage on top because when they crisp up they look really really really
good with a little bit of olive oil put it in the oven for about 35-40 minutes temperature
190 yes! Oh yes! fantastic look at this I told you it was gonna be good I can guarantee
you it was gonna be good and it is good Mm the pumpkin is incredible it’s so delicious
I can taste almost every ingredient inside the crispness on top it’s just unbelievable
you make it and you will agree with me, and if you want to see me make a spicy bellini
just click here on the side, I made one with Drinks Tube, you will enjoy it! Now I have
to say goodbye because I’m gonna finish my lasagne! Arrivederci! This recipe was made
from Jamie Magazine if you wanted to see more of this recipe just click on the link, click
click click yes!

For a holiday season twist on a classic lasagne try out this Jamie magazine recipe. Slices of roast pumpkin, sweet red onions, chestnuts and fresh sage are layered with a rich Bechamel sauce and finished with a cheesy breadcrumb topping mixed with pancetta. So delicious, so festive – why wouldn’t you give this dish a try?

To get the latest Jamie magazine packed with everything you need to see you through the festive season click here: http://jamieol.com/FbsvNY

Links from the video:
Speedy Spaghetti | https://www.youtube.com/watch?v=QHvnRQ-MoEA
Apple Bellini | https://www.youtube.com/user/JamiesDrinksTube

For more nutrition info, click here: http://jamieol.com/D3JimM

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