Pumpkin and ricotta lasagne
Economical, rich and filling, this pumpkin and ricotta lasagne by Nici Wickes is quick and easy to put together and brilliant served with a fresh side salad or greens for the perfect family meal.
- 40 mins cooking
- Serves 4
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Ingredients
- 700 gram pumpkin, peeled and de-seeded
- 1 red capsicum, thinly sliced
- 2 tablespoon olive oil
- 1/2 teaspoon dried sage
- 1 teaspoon sea salt, plus ¼ tsp black pepper
- 400 gram packet fresh lasagne sheets
- 400 gram can crushed tomatoes
- 250 gram ricotta
- 1 1/2 cup Parmesan, grated
- basil, to garnish
- salad or wilted greens, to serve
Method
- 1Preheat oven to 180°C. Grease a medium-sized ovenproof dish.
- 2Cut the pumpkin into 1cm-thin slices. Toss with the capsicum in olive oil, sage,salt and black pepper.
- 3Cut the pasta sheets to fit the dish.
- 4To assemble, spoon a quarter of the tomatoes into the dish. Cover with a sheet of pasta. Add a third of pumpkin and capsicum. Pour over half of the remaining tomatoes, then cover with another layer of pasta. Add another layer of pumpkin and capsicum, then top with half the ricotta. Sprinkle over half the Parmesan and cover with pasta. Put in the remaining pumpkin and capsicum, pour over the last of the tomatoes and spoon over the rest of the ricotta. Top with the final sheet of pasta and sprinkle over the Parmesan.
- 5Bake for 40 minutes or until a knife inserted into the lasagne slides through easily and the top is golden.
- 6Rest for 10 minutes before slicing. Garnish with basil, then serve with salad or greens.
Notes
- This recipe makes far fewer dishes than the usual lasagne – that's a plus!
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