Shannon Bennett’s smoky beef and pumpkin lasagne
smoky Beef and Pumpkin Lasagna by Chef Shannon Bennett a rich comforting dish layered with flavor start by browning the beef mints in batches until caramelized and golden next soautay onion bacon garlic and rosemary until soft and fragrant return the beef add red wine and let it simmer stir in tomato pata stock grated pumpkin and olives simmer for 30 minutes in a large bowl whisk together ricotta milk and parmesan for a creamy cheesy layer layer lasagna sheets sauce and ricotta mixture three times finishing with mozzarella cover with baking paper and foil and bake for 45 minutes fresh out of the oven golden crispy and packed with layers of flavor
Such an easy recipe in theory, but it does take patience.
“Trust the process, it’s worthy of the time. I suggest making the lasagne the day before you decide to serve, to allow the flavours and textures of the pumpkin to harmonise.” – @chefbennett23
Stop looking, start cooking.