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Pumpkin And Goat's Cheese Lasagne With Rocket And Pepita
FOOD TO LOVE NZ20Ingredients
4Hours
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Ingredients
US|METRIC
20 SERVINGS
- 6.75 kilograms pumpkins (butternut, halved lengthways)
- 1/3 cup olive oil
- 8 leeks (medium, 2.8kg, sliced thinly)
- 8 cloves garlic (crushed)
- 1 tsp. ground nutmeg
- 2 kilograms ricotta (firm)
- 5 egg yolks
- 2 tsp. grated lemon rind (finely)
- 2 1/2 cups grated Parmesan (finely)
- 900 mL cream (pouring)
- 1/2 cup chopped fresh sage (finely)
- 1/4 cup chopped fresh chives (finely)
- 13 lasagne sheets (fresh, 610g)
- 300 grams soft goat's cheese (crumbled)
- 1 Tbsp. lemon (juce)
- 2 tsp. wholegrain mustard
- 1/4 cup extra virgin olive oil
- 200 grams rocket (baby, arugla leaves)
- 1/3 cup pepitas (pumpkin seed kernels, toasted)
- 1/4 cup pumpkin seeds (white, toasted)
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