Roast Pumpkin, Ricotta and Sage Lasagna

Hello Dear Reader,

I had bought a magnificent pumpkin and really wanted a recipe to showcase this super sweet and bright orange pumpkin. I found countless recipes with roast pumpkin as the leading lady and finally decided on this fabulously easy and delicious recipe. The simplicity of the recipe and the few ingredients won me over.

Ingredients for the Roast Pumpkin, 1.2 kg of pumpkin of your choice, cut into largish chunks, a good grind of salt, 1/2 teaspoon of chilli flakes and a good drizzle of oil (I used Rice Bran oil) 

Ingredients for the Ricotta filling, clockwise from right-
1 cup grated Parmesan, plus extra for sprinkling over the top of lasagna, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon of finely chopped sage leaves plus 12 whole leaves for finishing the lasagna, 375 gram of Ricotta and a packet of fresh lasagna sheets (I use the Aldi brand for both of these)

To finish the lasagna-50 grams of butter, 2 tablespoons of chopped walnuts and 12 sage leaves-these ingredients will all be melted together and spooned over the top of individual servings of this wonderful lasagna

For the roast pumpkin-Preheat oven to 180 C, combine all ingredients in a large bowl and mix well, turn out onto a lined oven tray and bake for 25 minutes or until pumpkin is cooked through

In the bowl of a food processor, add the roast pumpkin, chopped sage leaves and a good grind of salt and pepper

Blitz until smooth, in the Thermomix it took 5 seconds on speed 5. Transfer the roast pumpkin mixture to a bowl and rinse out the food processor bowl

To the, now clean, food processor bowl, add the ricotta, Parmesan cheese, egg and a good grind of pepper

And blitz till smooth

In a square 24 cm casserole dish, lay down two lasagna sheets (trimmed to fit) then spread over 1/2 the pumpkin mixture followed by another two lasagna sheets 

Then topped with 1/2 the ricotta mixture

 Repeat the process, starting with two lasagna sheets, pumpkin mixture, lasagna sheets again

Finishing with the last half of the ricotta mixture, grate over extra Parmesan

Cover with foil and bake for 35 minutes then uncover and bake for a further 15 minutes until golden brown

To finish the lasagna, melt the butter, sage leaves and chopped walnuts together until foaming (just a couple of minutes)

To serve, spoon sage butter over individual serving of lasagna

This lasagna is low line and luscious, a very elegant looking lasagna. I love how easy it cuts and stays together beautifully when serving. This is lovely for lunch or dinner with a salad on the side and the sage and walnut butter just makes it extra special.

So, tell me, Dear Reader,what is your favourite Lasagna filling?

Have a lovely day

💗Fi

One Year Ago-Keeping the plants hydrated in this heat

Two Years Ago-Baked Ricotta