Truffled Roast Pumpkin and Leek Lasagne

1 hr 30 mins
Prep 45 mins, Cook 45 mins

Easy

6

Directions

1. Preheat the oven to 180C.
2. Peel, de-seed and cut butternut pumpkin into 1 cm slices.
3. Wash and thinly slice leeks.
4. Place pumpkin slices in a single layer in an oiled baking dish, drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes or until lightly golden and tender.
5. Heat the truffle butter on a low heat in a large heavy-based frying pan and add the sliced leeks. Saute until soft but still uncoloured, around 15 minutes.
6. Cover the base of a large baking dish with a little cream, cover with a layer of the lasagne sheet, add a layer of pancetta and top with pumpkin. Layer another lasagne sheet and add the sauteed leek and shaved truffle. Repeat layers and finish with a layer of lasagne sheet.
7. Top with parmesan and sliced bocconcini and carefully pour the rest of the cream over the dish.
8. Bake in oven for around 45 minutes or under golden.
9. Shave extra truffle!!

WENDY BURDIS

Allow me to introduce myself with a quote from Nigella Lawson, “My qualification is as an eater”! Originally hailing from Hong Kong, I spent my formative years shuttling between one of the most densely populated places on earth and deepest, darkest Dorset, where resided an archaic institution for the gifted and talented – only joking! I’ve since discovered that I take to the country just as well as the urban intensity of Hong Kong, London and now Sydney. What does not surprise me is that I’ve ended up at the periphery of the food industry as I have always loved, and have a deep abiding interest in, food in all its glory. And Truffles! I just love truffles. Truffles happily combine with another great love I have, dogs. I feel the need to confess, however, my dogs are not truffle dogs as I’ve raised them much like my children, free range. But then, everyone’s happy! I love food, I love cooking and I certainly love eating!