※ Pumpkin Ricotta Lasagna

  • 1.2kg butternut pumpkin, peeled, cut into 2cm pieces
  • 2 tbs olive oil
  • 1/2 tsp dried chilli flakes
  • 1 bunch of fresh basil
  • 1 tsp oregano (dried)
  • 350g ricotta
  • 2 cups of baby spinach
  • 1 cup grated Parmesan, plus extra to serve 
  • 1 cup grated tasty cheese
  • 8 lasagne sheets
  • 1 large zucchini (sliced thinly)
  • 1 large onion 
  • 3 cloves of garlic
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.
Fry off onion, zucchini and garlic till tender & set aside

Lightly grease a 24cm-square baking dish. 
Lay 2 lasagne sheets over the base and layer the pumpkin, baby spinach ricotta, basil and onion/ garlic mixture. Sprinkle with oregano.

Add another layer of lasagne sheets & 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.


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