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
1 cup grated parmesan, plus extra to serve
8 fresh lasagne sheets
100g unsalted butter
2 tbs chopped walnuts
what to do
- Preheat the oven to 190°C.
- 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.
- 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.
- 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.
- 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.
- Serve the lasagne drizzled with sage butter, scattered with extra parmesan.