Vegetarian · Noodles
Pumpkin Lasagne
That cool weather fix when you don't want the classic bolognese style lasagne - the pumpkin gives a nice sweetness which is then offset by the savoury herbs and cheeses.
Ingredients
Béchamel
Method
- Preheat the oven to 180°C fan-forced. Drizzle pumpkin pieces with olive oil and season with salt. Toss to coat and then place onto a roasting pan and into the oven for 20–25 minutes or until pumpkin is soft.
- While the pumpkin is cooking, cook the onion in a little olive oil along with rosemary and sage. As you cook your onion, begin the walnut ricotta by quickly blitzing the nuts in a blender and then adding to a large bowl with the ricotta, herbs and sea salt. Set aside until needed.
- For the béchamel starting with butter, then adding flour and cooking out for 1–2 minutes, then add the warmed, herb milk a little at a time working with a whisk to get a super smooth sauce. Add cheeses and if needed any extra milk to ensure the correct silky smooth consistency.
- Blitz together the pumpkin and onion mix (remove rosemary stalk) until a chunky purée (you don't want to turn the pumpkin into soup). Now it is time to build, you can really choose your own adventure here but I start with some béchamel, then lasagne sheet, followed by the pumpkin, another lasagne sheet, ricotta walnut mix, topped with béchamel, then lasagne sheet again, more pumpkin, a further lasagne sheet, then again the ricotta mix, topped finally with a last sheet of lasagne and topped with béchamel and cheese.
- Into the preheated oven and bake for 25 minutes or until hot, bubbling and golden on the top.
