Pumpkin, Sage and Ricotta Lasagna
1.2 kg butternut pumpkin, peeled, cut into 2 cm pieces
2 Tbsp olive oil
1/2 tsp dried chili flakes
1 Tbsp chopped sage, plus 12 whole leaves to serve
1/2 tsp freshly grated nutmeg
1 cup grated parmesan, plus extra to serve
8 fresh lasagne sheets
100g unsalted butter
2 Tbs chopped walnuts
Preheat oven to 190 C.
Place pumpkin on a baking tray, drizzle with oil, sprinkle with chilli flakes and season with salt and pepper. Cover with foil and roast for 25 minutes or until tender. Allow to cool slightly.
Puree pumpkin in a food processor with chopped sage and nutmeg. Set aside.
Clean processor, then process ricotta, egg, parmesan, salt and pepper.
Lightly grease a 24cm square baking dish. Lay 2 lasagne sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets, then spread with half the ricotta. Repeat process, then sprinkle final layer of ricotta with extra parmesan.
Lay a sheet of baking paper over surface, cover with foil and bake for 25 minutes. Uncover and bake for a further 15 minutes until golden. Stand for 5 minutes.
Heat butter, sage leaves and walnuts in a pan for 1-2 minutes over medium heat until the butter starts to foam. Remove from the heat.
Serve the lasagne drizzled with sage butter, scattered with extra parmesan.