Tuesday, May 12, 2009

Winter Warmer: Pumpkin, Ricotta & Sage Lasagne

I love the combination of pumpkin, ricotta and sage. It's perfect in Winter and is light enough, even when served as a lasagne, that you don't feel stuffed afterwards. Throw in some crunchy walnuts, and serve with green beans and a little crispy pancetta, and you have a wonderfully warming dinner.

what you need

1.2kg butternut pumpkin (I used jap), peeled, cut into 2cm pieces
2 tbs olive oil
1/2 tsp dried chilli flakes
1 tbs chopped sage, plus 12 whole leaves to serve
1/4 tsp freshly grated nutmeg
350g ricotta
1 egg
1 cup grated parmesan, plus extra to serve
8 fresh lasagne sheets
100g unsalted butter
2 tbs chopped walnuts

what to do
  1. Preheat the oven to 190°C.
  2. Place the pumpkin on a baking tray, drizzle with oil, sprinkle with chilli flakes and season with sea salt and freshly ground black pepper. Cover with foil and roast for 25 minutes or until the pumpkin is tender. Allow to cool slightly.
  3. Puree pumpkin in a food processor with the chopped sage and nutmeg. Set aside. Clean processor, then process the ricotta, egg, parmesan, salt and pepper.
  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. Repeat process, then sprinkle final layer of ricotta with extra parmesan. Lay a sheet of baking paper over 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 butter, sage leaves and walnuts in a pan for 1-2 minutes over medium heat until the butter starts to foam. Remove from the heat.
  6. Serve the lasagne drizzled with sage butter, scattered with extra parmesan.
Source: www.taste.com.au

3 comments:

Iris said...

Lordy me, that looks so good I'm drooling almost as much as my daughter..

Where oh where do you find the time to prepare these fabulous meals, let alone peel and cut a 1.2kg butternut pumpkin?! I'm lucky if I manage to boil a potato :-/

Amy Sheaves said...

Sounds delicious! I love chilli, but I think when I give this one a go I might leave it out as not to interfere with the oozy, smoothy combination of ricotta and pumpkin. Mmmmh hmmm! Yum. On second thoughts, I might replace the chilli with white pepper. There is something so good about white pepper and dairy. It just works!

bugmum said...

Yeah, Amy, you could quite comfortably leave the chilli out...I think it's a little out of place, too. Black pepper is yummo, too.

Iris, I just like food FAR TOO MUCH so it gets a lot of attention...