Pompoenlasagne
met venkelsalade & oventomaatjes
Scamorza is een Italiaanse kaas met een kenmerkende peervorm. Die krijgt de kaas doordat ze aan een touwtje wordt opgehangen tijdens het droogproces. Het is een ideale smeltkaas en een spannendere keuze dan mozzarella, door haar uitgesproken en intense smaak. Zeker als je de gerookte variant gebruikt, de scamorza affumicata.
De venkelsalade en gegrilde kerstomaatjes geven een frisse toets aan de eerder stevige lasagne. Je kan ze uiteraard vervangen door een ander fris bijgerecht.
HOOFDGERECHT
vegetarisch
Pumpkin lasagna with fennel salad & oven-roasted tomatoes
Scamorza is an Italian cheese with a distinctive pear shape. It gets this shape because it is hung from a string during the drying process. It is an ideal melting cheese and a more exciting choice than mozzarella, thanks to its pronounced and intense flavor—especially if you use the smoked variety, scamorza affumicata.
The fennel salad and grilled cherry tomatoes add a fresh touch to the otherwise hearty lasagna. Of course, you can replace them with another fresh side dish if you prefer.
-
1 butternut squash
-
2 fennel bulbs
-
9 oz cherry tomatoes on the vine
-
1 lemon
-
1 ball scamorza cheese
-
12 oz ricotta cheese
-
2 cups grated Parmesan cheese
-
1 egg
-
7 tbsp butter
-
8 fresh lasagna sheets
-
2 tbsp chopped walnuts
-
1 oz roasted chopped pistachios
-
1/2 tsp chili flakes
-
1/2 tsp nutmeg
-
8 sage leaves
-
8 tbsp olive oil
-
2 tbsp balsamic vinegar
-
coarse sea salt
-
black pepper
-
1 tbsp flat-leafed parsley
LASAGNA
1. Cut the butternut squash into cubes. Toss with olive oil, chili flakes, pepper, and sea salt. Roast in a 200°C (400°F) oven for about 25 minutes, until tender and golden browned. Add the nutmeg and mash into a puree. Set aside to cool slightly.
2. In a bowl, combine the ricotta, Parmesan, salt, pepper, and egg until well mixed.
3. Butter a baking dish and assemble the lasagna by starting with 2 lasagna sheets, followed by a layer of pumpkin purée. Add another 2 sheets, then a layer of the ricotta mixture. Repeat the layers. Add a layer of scamorza cheese in the center. Finish with a final layer of ricotta, then top with Parmesan and scamorza. Bake according to the package instructions for the fresh lasagna sheets.
4. A few minutes before the lasagna is finished baking, melt the butter in a skillet. Add the chopped sage leaves and walnuts, and cook for 1–2 minutes, until the butter begins to foam and turns fragrant.
5. Serve the lasagna drizzled with the sage-walnut butter and garnish with some extra Parmesan.
FENNEL SALAD
1. Mix olive oil with lemon juice, lemon zest, chopped parsley, salt, and pepper.
2. Slice the fennel very thinly. Arrange on a platter.
3. Drizzle with the lemon dressing and top with chopped pistachios and shaved Parmesan.
OVEN-ROASTED TOMATOES
1. Place the tomatoes - still on the vine - in a small baking dish.
2. Drizzle with olive oil, balsamic vinegar, pepper, and sea salt.
3. Roast at 300°F (150°C) for about 20 minutes.
© Mathilde De Wit, 2025