Roast Pumpkin and Ricotta Lasagne
Sweet roasted pumpkin, ricotta, sage, nutmeg, layered with fresh pasta and a proper bechamel. Vegetarian, hefty, pairs with a medium-bodied red.
Servings: 6 people
Calories: 520kcal
Ingredients
Roasted pumpkin
- 1.2 kg butternut pumpkin, peeled and cubed
- 3 tbsp olive oil
- 1 tsp flaky salt
- 1 tsp fresh nutmeg, grated
- 4 garlic cloves, crushed
- 1 tbsp chopped sage
Bechamel
- 60 g butter
- 60 g plain flour
- 800 ml full-cream milk, warm
- 1 pinch nutmeg
- 60 g parmesan, finely grated
To assemble
- 500 g fresh ricotta
- 1 egg
- 50 g parmesan, finely grated
- 400 g fresh lasagne sheets
- 200 g buffalo mozzarella, torn
- 1 handful sage leaves, to finish
Instructions
- Preheat oven to 200 C fan. Toss pumpkin with oil, salt, nutmeg, garlic and sage. Roast for 30 minutes until caramelised. Mash roughly with a fork.
- Make bechamel: melt butter, stir in flour and cook for 1 minute. Whisk in warm milk gradually until smooth. Cook for 5 minutes until thick. Stir in nutmeg and parmesan. Season.
- Combine ricotta with egg and parmesan. Season.
- Lower oven to 180 C fan. Assemble in a 30cm baking dish: thin layer of bechamel, pasta sheets, half the pumpkin, dollops of ricotta, bechamel. Repeat. Finish with bechamel and torn mozzarella.
- Bake for 35 to 40 minutes until golden and bubbling at the edges. Rest for 10 minutes before cutting.
- Crisp sage leaves in hot olive oil for 30 seconds and scatter over to serve.
Notes
Rest properly before cutting. Straight out of the oven it slumps. Ten minutes later it holds a clean slice.
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 58g | Protein: 30g | Fat: 38g | Saturated Fat: 21g | Sodium: 720mg | Fiber: 6g | Sugar: 14g