Directions
- 1Peel and chop the pumpkin.
- 2Add butter and olive oil to a pan and heat.
- 3Sauté pumpkin with garlic, oil + butter until soft, lid on and stir frequently.
- 4Make the sage butter: cook butter + sage until crisp and the butter has browned.
- 5Mash pumpkin a little, stir in sage butter, and season.
- 6Mix ricotta + feta in a bowl.
- 7In a large baking dish, start with a thin layer of pumpkin on base.
- 8Layer lasagne sheets.
- 9Add 1/4 pumpkin mix.
- 10Add 1/3 ricotta mix.
- 11Repeat layering lasagne sheets, pumpkin mix, and ricotta mix 2 more times.
- 12Finish with final layer of pasta.
- 13Add pumpkin.
- 14Add grated tasty cheese.
- 15Bake 2000C – 40 min covered with foil and 15–20 uncovered until golden brown.
- 16Rest 15 min before serving.
Ingredients
- 3 kg pumpkin (butternut/kent), cut into rough 3cm chunks
- 3 garlic cloves, crushed
- 2 tbsp olive oil
- 50 g butter (for sautéing pumpkin)
- 150 g butter (for sage butter)
- 25 sage leaves - torn
- 1 kg ricotta
- 200 g danish feta
- 1 packet - 375g fresh lasagne sheets
- 125 g tasty cheese, grated
Equipment
knifepanlidbowllarge baking dishfoil
Tips
- Rest 15 min before serving.
- Full and detailed recipe on substack, search 'therealfoodiee'
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