Baked Custard
The recipe Baked Custard can be made in roughly 45 minutes. This gluten free and lacto ovo vegetarian
Baked lasagnette with pumpkin anchovies and taleggio
Details
- Servings: 6
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- ½ kent (jap) pumpkin, peeled and sliced thinly (5mm slices)
- Extra virgin olive oil
- Salt flakes
- Freshly ground pepper
- 500g lasagnette (dried) — broad-ribbon pasta with ruffled edges
- 350g piece fresh ricotta, sliced thinly
- 120g taleggio — Italian washed-rind cheese, cut or broken into knobs
- 5 sprigs oregano, picked, or 2 tbsp dried oregano
- 120ml cream
- 100g grana padano parmesan, grated
- 5 anchovies (in oil)
Instructions
Baked lasagnette with pumpkin, anchovies and taleggio serves 6 original recipe by goodfood.com.au.
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