Experience the versatility of pumpkin in this Pumpkin & Ricotta Lasagne recipe! Its natural sweetness is enhanced by a medley of herbs and spices, creating a dish that’s perfect for both savoury and sweet cravings. Not only is it delicious, but it’s also packed with beta-carotene, known for its eye-protecting properties and immunity support. Plus, just one cup of pumpkin provides 20% of your daily Vitamin C needs, aiding in wound healing and infection fighting. Enjoy this delightful dish and nourish your body at the same time!
Preheat the oven to 190 degrees Celsius. Chop and peel butternut squash into small cubes and add to a tray.
Drizzle olive oil onto the pumpkin along with chilli flakes , salt and pepper. Cover the tray with foil and add to the oven for 35 minutes or until soft.
In a separate bowl, mix together ricotta, egg, parmesan, salt and pepper. Set aside.
Once the pumpkin is cooked, let cool for 10-15 minutes. Place in a bowl and mix together with nutmeg until smooth.
Now to assemble the lasagna. Gently oil a baking dish and add your first layer of fresh lasagna sheets. Add the pumpkin and smooth to make an even layer. Add another layer of lasagna sheets and add a smooth layer of ricotta. Repeat the process until fillings are complete, remember to leave the last layer as ricotta.
Add bocconcini and parmesan onto the ricotta layer. Add a sheet of foil to the baking dish and cook in the oven for 35 minutes.
Remove foil from the dish and cook for a further 15-20 minutes or until the cheese is cooked on top.
Make the sage butter by melting butter in a saucepan over medium heat. Add the fresh sage and cook for a minute or until fragrant.
