Pumpkin Lasagne
Serves: 4
 
  • 1.2 kg kent pumpkin, peeled, cut into 2cm pieces
  • 2 tbs olive oil
  • ½ teaspoon dried chilli flakes
  • 1 tablespoon sage, plus a handful of whole leaves to serve
  • ¼ teaspoon freshly grated nutmeg
  • 350g ricotta (or whatever size tub you can buy...not less though)
  • 1 egg
  • 1 cup freshly grated parmesan, plus extra to serve
  • 8 fresh lasagne sheets (or however many you think you need for your lasagne dish)
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons chopped walnuts
  1. Preheat the oven to 190 degrees Celsius
  2. Place the pumpkin on a baking tray, drizzle with olive oil, sprinkle with chilli flakes and season with salt and freshly ground black pepper. Roast for 25 minutes or until the pumpkin is tender. Allow to cool slightly, then mash with the chopped sage and nutmeg.
  3. Whilst the pumpkin is in the oven, using a food processor, mix together the ricotta, egg, parmesan, salt and pepper. The benefit of a food processor is that the mixture comes out smooth and luscious. If you don't have one, don't despair...a fork works well too.
  4. Lightly grease a 24cm square baking dish. Lay 2 lasagne sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets, then spread with half the ricotta mixture. Repeat the process, then sprinkle the final layer of ricotta with extra parmesan. Lay a sheet of baking paper over the surface, cover with foil and bake for 35 minutes. Uncover and bake for a further 15 minutes or until golden. Stand for 5 minutes.
  5. Meanwhile, heat the oil, whole sage leaves and walnuts in a pan for 1 - 2 minutes over medium heat. Drizzle over the lasagne.
  6. Serve with a crisp green salad.
Recipe by Villiers Brown at http://villiersbrown.com/pumpkin-lasagne/