Roasted pumpkin, garlic and ricotta lasagne
- 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
- ¼ cup finely grated parmesan
- 500g light ricotta
- Flesh from the roasted garlic cloves
- 1 egg
- 2/3 cup light milk
- Pinch nutmeg
- 8-10 sage leaves, finely sliced
- Salt and pepper
Preparing the ingredients:
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.
Making the ricotta sauce:
Whisk ricotta, flesh from the 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.
Assembling and cooking the lasagne:
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.
- 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.
- Recipe written by Jay Rogers from The Moodie Foodie.