Layered with creamy ricotta and perfectly tender pumpkin, this reimagined classic is the perfect addition to your Halloween festivities.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 pumpkin, about 1.2-1.4kg
- 3 tablespoons olive oil
- 750g Ricotta
- 3 eggs, medium size
- 100g grated Parmesan
- Juice and zest of 2 lemons
- 2 tablespoons sage, chopped
- White wine, optional
- Salt and ground black pepper
- Nutmeg
- 200g grated mozzarella
- 250-300g precooked lasagne sheets
- 100g pumpkin seeds
TOPPING
- Fried sage
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Method
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1Wash, halve and deseed the pumpkin. Then quarter and cut the flesh into narrow wedges on a cutting board. Set aside a few wedges for decoration.
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2Put the ricotta in a bowl along with the eggs, half of the grated Parmesan, lemon juice and zest, sage, some olive oil, and white wine, and stir until smooth. Season with salt, pepper, and nutmeg, and stir again until smooth.
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3Preheat the oven to 200°C or 180°C fan-assisted. Spread some of the ricotta mixture on the bottom of a Le Creuset Heritage Rectangular Dish and cover it with pasta sheets. Spread some of the ricotta mixture on top of the pasta and top with a layer of pumpkin wedges, then sprinkle with mozzarella. Add another layer of pasta sheets and top again with the ricotta mixture, pumpkin, and cheese. Continue layering until complete.
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4Cover the layered lasagne with aluminium foil and bake on the middle shelf of your oven for about 30 minutes. In the meantime, coarsely chop the pumpkin seeds. After 30 minutes, remove the aluminium foil, spread the remaining pumpkin wedges, pumpkin seeds, and the remaining parmesan and mozzarella on top of the lasagne, and drizzle with olive oil.
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5Bake uncovered for another 10-15 minutes until golden. Before serving, sprinkle some fried on top.
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6Tip: The lasagne is also a wonderful side dish when served with lamb.
