Ingredients
1kg pumpkin
peeled and sliced (about 1 cm thick)
1 tsp allspice
1 bulb garlic
cloves separated but skin still on
Oil spray
6 fresh lasagne sheets
1 cup parmesan
finely grated
500g light ricotta
1 egg
⅔ cup light milk
1 Pinch nutmeg
8-10 sage leaves
finely sliced
Salt and pepper
to taste
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 baking trays
- 1 baking paper
- 1 baking dish (approx. 28x20x6cm)
- 1 whisk
- 1 aluminum foil
Instructions
- Heat oven to 200°C or 180°C fan-forced and line two baking trays with baking paper.
- Lightly spray pumpkin slices with oil spray and sprinkle over allspice.
- Lay out on baking trays and add garlic cloves.
- Roast for 25-35 minutes until pumpkin is soft. Keep an eye on the garlic cloves – you don’t want them to roast dry because you need the lovely soft flesh for the ricotta sauce. Allow to cool slightly.
- To make the ricotta sauce, whisk ricotta, flesh from the roasted garlic cloves (just squeeze them and the flesh will drizzle out – discard the skins) and egg together.
- Add milk and nutmeg and whisk until well combined.
- Stir through sage leaves and season well with salt and pepper.
- To assemble, spray a baking dish lightly with oil and line with two lasagne sheets.
- Top with pumpkin and one third of the ricotta mixture.
- Add another layer of lasagne sheets and top with pumpkin and ricotta.
- Repeat the process once more finishing with ricotta mixture.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for a further 30 minutes.
- Remove from oven and allow to sit for 5 minutes before sprinkling over parmesan.
Notes
Tip
I’ve used a shallow square baking dish but use whatever you’ve got. It’s not a really high lasagne so about 28cm long x 20cm wide x 6cm deep should do it.
