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I had a lot of really good feedback on my lentil and ricotta lasagne so I decided to post another lasagne recipe. This is easy to cook on the weekend and reheat during the week, just making some sage butter on the night to freshen it up. Not bad to serve to guests too!

Enjoy!

 

WHAT YOU NEED

about 1.5 kg butternut squash – cut into cubes (about 2cm)

some olive oil

1 tsp dried chilli

1 tablespoon chopped sage leaves

some grated nutmeg

350g ricotta

1 egg

1 cup grated fresh parmesan

8 lasagne sheets (I use the fresh latina ones)

50g unsalted butter plus extra sage leaves to serve (about 10 leaves)

 

WHAT TO DO

Place pumpkin on an oven tray and drizzle with olive oil. Sprinkle over chilli and some salt and pepper and cook at 190C covered with foil until tender (about 20-30 min)

Puree in your food processor with sage and a few shakes nutmeg

Wash the food processor and add ricotta, egg, cheese and some salt and pepper – mix to combine

Grease a baking dish lighlty

Add 2 lasagne sheets on bottom, spread with pumpkin mix (1/2 of it) – then do another layer of lasagne and half ricotta. Repeat

Sprinkle final layer of ricotta with some extra parmesan

Cover with some baking paper and foil and bake for 35 mins – then uncover and bake for 10-15 mins until golden

Stand for 5 mins

(if you want to prepare you can get it to the cooking stage, then refrigerate and then bake on the day. 

 

To serve – heat some butter in a pan with the sage leaves. when it starts to bubble pour over the lasagne when you serve (I dont very often do this stage!)

 

 

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