- Iris Windsor
Pumpkin and Ricotta Lasagne
Updated: Jun 5
Ingredients 1 leek, sliced
1 cup of sliced shallots 4 cloves garlic, finely diced 1.5kg pumpkin, peeled, chopped into small chunks
1 tablesp olive oil 4 sheets fresh lasagne or 1 pkt instant lasagne, 500g fresh reduced-fat ricotta cheese 200g reduced-fat feta cheese
1/2 cup chopped parsley
1/2 cup fresh oregano or basil
2 teasp dried Italian herbs
100gms fresh spinach leaves
12 fresh sage leaves if desired
1/2 cup pine nuts
1 cup grated low-fat tasty cheese or provolone
1/2 cup milk. (May need more or less)
5 or 6 slices prosciutto if desired
Method
Preheat oven to 180°C.
Grease a 20 x 20cm baking dish. Set aside
Place olive oil into an ovenproof baking dish
Place in oven to heat
Add peeled, chopped pumpkin to hot baking dish
Bake for 30 to 40mins till pumpkin begins to brown and caramelize
When cooked, mash well and set aside
Lightly grease a non-stick frypan with olive oil spray
Saute leek, shallots and garlic until soft.
Stir through mashed pumpkin and set aside
Use the pan to fry the sage leaves in oil or butter. Set aside to garnish if desired
Process ricotta cheese, feta, and herbs in a food processor until smooth.
Add milk until it is a workable consistency (consistency of white sauce or custard)
Remove from processor and fold through fresh spinach leaves
Spread a thin layer of pumpkin mixture in the base of a 20 x 20 cm baking dish.
Arrange lasagne sheets over the pumpkin
Spread a third of the remaining pumpkin over the pasta.
Dollop on a third of the ricotta mixture and spread to the edges with a spoon.
Repeat layers two more times...(more if you wish)
Top layer should be cheese
Sprinkle top with grated cheese
Sprinkle pine nuts on top.
Place a layer torn prosciutto on top
Bake for 30-40 minutes or until golden and bubbly.
Garnish with fried sage leaves if using
Enjoy with a crisp garden salad.
Note:
Cheese mixture needs to be the consistency of custard or white sauce as moisture is required to soften instant pasta sheets.
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