Serves 4
Preheat the oven to 190 degree celcius.
Place pumpkin on a baking tray, drizzle with oil, sprinkle with chilli and season with salt and pepper. Cover with foil and toast for 25 minutes or until the tender. Allow to cool slightly.
Puree pumpkin in a food processor with chopped sage and nutmeg. Set aside. Clean processor, then process ricotta, eggs, parmesan, salt and pepper. Lightly grease a 24 cm square baking dish. Lay 2 lasagne sheet over the base and spread with half the pumpkin. Add another layer pasta, then spread with half the ricotta. Repeat process, then springkle final layer of ricotta with extra parmesan. Lay a sheet of baking paper on surface, cover with foil and bake for 35 minutes. Uncover and bake for 15 minutes or until golden. Stand for 5 minutes.
Meanwhile, heat butter, sage leaves and walnut in a pan for 1-2 minutes over medium heat until butter start to foam. Remove from the heat.
Serve the lasagne drizzle with sage butter, scattered with extra parmesan.
1,2 kg butternut pumpkin, peeled, cut into 2 cm 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
350g ricotta
1 egg
1 cups grated parmesan, plus extra to top and serve
8 fresh lasagne sheet
100g unsalted butter
2 tbs chopped walnut
Recipe by Valli Little
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