As promised, my next most loved pumpkin recipe. My ricotta and pumpkin lasagne is a simple, purse friendly dish packed with flavour. A seasonal delight, perfect serving if you have vegetarian dinner guests. Pumpkins are still available in most green grocers, I bought one last week for 50p! Thrifty goodness. Alternatively, you could use a large butternut squash.
1 large pumpkin/butternut squash, peeled, cut into 2cm piece
8 lasagne sheets
1 cup grated parmesan, plus extra to serve
2 tablespoon olive oil
1 tablespoon sage (dry or fresh)
½ teaspoon on chilli flakes
A pinch of salt and black pepper
- Preheat the oven to 190°C.
- Place the pumpkin on a baking tray, drizzle with oil. Then season with chilli flakes, salt and black pepper. Cover with foil and roast for 25 minutes or until the pumpkin is tender. Allow to cool slightly.
- Use a blender to puree the pumpkin with the sage. I prefer to leave a few chunks of pumpkin in it for texture. Set aside. Then blend the ricotta, egg, parmesan, salt and pepper.
- Lightly grease a square baking dish and begin to build up the layers of your lasagne. Start with a layer of pumpkin then add the lasagne sheets. Spread with another layer of pumpkin and then spread with half the ricotta. Repeat process, then sprinkle final layer of ricotta with extra parmesan.
- Cover your dish with foil and bake for 35 minutes. Uncover and bake for a further 15 minutes or until golden. Stand for 5 minutes.
- Serve with a salad or seasonal vegetables.