Pumpkin, Sage & Ricotta Lasagne
Serves 4
1.2kg butternut pumpkin
2Tbsp olive oil
1/4tsp chilli flakes (or more to taste)
salt & pepper
2Tbsp chopped sage
1/4tsp ground nutmeg
350g reduced fat ricotta cheese
1 egg
1C parmesan cheese, + 1/4C extra
8 lasagne sheets
2Tbsp toasted pine nuts
1. Preheat your oven to 190C. Cut pumpkin into 2cm pieces, place on baking trays and drizzle with oil. Sprinkle with chilli flakes, salt and pepper and roast for 25 minutes.
2. Once cooled slightly, puree in a food processor with sage & nutmeg. Clean food processor and then process ricotta cheese, egg, parmesan cheese, salt & pepper.
3. Spray a 24cm square baking dish with olive oil, lay 2 lasagne sheets on the base and cover with half of the pumpkin. Add another 2 lasagne sheets and cover with ricotta mixture. Repeat layers, finishing with ricotta mixture.
4. Sprinkle the top with extra parmesan cheese, cover with foil and bake for 35 minutes. Remove foil, sprinkle with pine nuts and bake for a further 15 minutes or until golden. Stand for 5 minutes before serving.
Nutrition Information: (per serve)
Energy 2621.2kJ, Protein 32.3g, Fat (Total) 33.3g (Saturated) 13.3g, Carbohydrates (Total) 48.2g (Sugars) 14.8g, Dietary Fibre 5.3g, Sodium 869.8mg. 4 serves of Vegetables.
(Adapted from: delicious. magazine, July 2007)
