Pumpkin Lasagne with Ricotta and Sage

Pumpkin Lasagne with Ricotta and Sage

Difficulty: Easy
Prep time: Under 1 Hr.
Cook time: Under 1 Hr.
Serves: 6-8

Layered with creamy ricotta and perfectly tender pumpkin, this reimagined classic is the perfect addition to your Halloween festivities.
FOR THIS RECIPE WE LOVE TO USE

Le Creuset Rectangular Heritage Stoneware dish

Ingredients:

1 pumpkin, about 1.2-1.4kg

3 tablespoons olive oil

750g Ricotta

3 eggs, medium size

100g grated Parmesan

Juice and zest of 2 lemons

2 tablespoons sage, chopped

White wine, optional

Salt and ground black pepper

Nutmeg

200g grated mozzarella

250-300g precooked lasagne sheets

100g pumpkin seeds

TOPPING:

Fried sage

Method:

Wash, halve and deseed the pumpkin. Then quarter and cut the flesh into narrow wedges on a cutting board. Set aside a few wedges for decoration.

2.

Put the ricotta in a bowl along with the eggs, half of the grated Parmesan, lemon juice and zest, sage, some olive oil, and white wine, and stir until smooth. Season with salt, pepper, and nutmeg, and stir again until smooth. 

3.

Preheat the oven to 200°C or 180°C fan-assisted. Spread some of the ricotta mixture on the bottom of a Le Creuset Rectangular Heritage Stoneware dish and cover it with pasta sheets. Spread some of the ricotta mixture on top of the pasta and top with a layer of pumpkin wedges, then sprinkle with mozzarella. Add another layer of pasta sheets and top again with the ricotta mixture, pumpkin, and cheese. Continue layering until complete.

Cover the layered lasagne with aluminium foil and bake on the middle shelf of your oven for about 30 minutes. In the meantime, coarsely chop the pumpkin seeds. After 30 minutes, remove the aluminium foil, spread the remaining pumpkin wedges, pumpkin seeds, and the remaining parmesan and mozzarella on top of the lasagne, and drizzle with olive oil.