CHEESY PUMPKIN LASAGNE

55 mins
Serves 1
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Directions

  1. 1Peel and chop the pumpkin.
  2. 2Peel and chop the pumpkin.
  3. 3Peel and chop the pumpkin.
  4. 4Add butter and olive oil to a pan and heat.
  5. 5Add butter and olive oil to a pan and heat.
  6. 6Add butter and olive oil to a pan and heat.
  7. 7Sauté pumpkin with garlic, oil + butter until soft, lid on and stir frequently.
  8. 8Sauté pumpkin with garlic, oil + butter until soft, lid on and stir frequently.
  9. 9Sauté pumpkin with garlic, oil + butter until soft, lid on and stir frequently.
  10. 10Make the sage butter: cook butter + sage until crisp and the butter has browned.
  11. 11Make the sage butter: cook butter + sage until crisp and the butter has browned.
  12. 12Make the sage butter: cook butter + sage until crisp and the butter has browned.
  13. 13Mash pumpkin a little, stir in sage butter, and season.
  14. 14Mash pumpkin a little, stir in sage butter, and season.
  15. 15Mash pumpkin a little, stir in sage butter, and season.
  16. 16Mix ricotta + feta in a bowl.
  17. 17Mix ricotta + feta in a bowl.
  18. 18Mix ricotta + feta in a bowl.
  19. 19In a large baking dish, start with a thin layer of pumpkin on base.
  20. 20In a large baking dish, start with a thin layer of pumpkin on base.
  21. 21In a large baking dish, start with a thin layer of pumpkin on base.
  22. 22Layer lasagne sheets.
  23. 23Layer lasagne sheets.
  24. 24Layer lasagne sheets.
  25. 25Add 1/4 pumpkin mix.
  26. 26Add 1/4 pumpkin mix.
  27. 27Add 1/4 pumpkin mix.
  28. 28Add 1/3 ricotta mix.
  29. 29Add 1/3 ricotta mix.
  30. 30Add 1/3 ricotta mix.
  31. 31Repeat layering lasagne sheets, pumpkin mix, and ricotta mix 2 more times.
  32. 32Repeat layering lasagne sheets, pumpkin mix, and ricotta mix 2 more times.
  33. 33Repeat layering lasagne sheets, pumpkin mix, and ricotta mix 2 more times.
  34. 34Finish with final layer of pasta.
  35. 35Finish with final layer of pasta.
  36. 36Finish with final layer of pasta.
  37. 37Add pumpkin.
  38. 38Add pumpkin.
  39. 39Add pumpkin.
  40. 40Add grated tasty cheese.
  41. 41Add grated tasty cheese.
  42. 42Add grated tasty cheese.
  43. 43Bake 2000C – 40 min covered with foil and 15–20 uncovered until golden brown.
  44. 44Bake 2000C – 40 min covered with foil and 15–20 uncovered until golden brown.
  45. 45Bake 2000C – 40 min covered with foil and 15–20 uncovered until golden brown.
  46. 46Rest 15 min before serving.
  47. 47Rest 15 min before serving.
  48. 48Rest 15 min before serving.

Ingredients

  • 3 kg pumpkin (butternut/kent), cut into rough 3cm chunks
  • 3 kg pumpkin (butternut/kent), cut into rough 3cm chunks
  • 3 kg pumpkin (butternut/kent), cut into rough 3cm chunks
  • 3 garlic cloves, crushed
  • 3 garlic cloves, crushed
  • 3 garlic cloves, crushed
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 50 g butter (for sautéing pumpkin)
  • 50 g butter (for sautéing pumpkin)
  • 50 g butter (for sautéing pumpkin)
  • 150 g butter (for sage butter)
  • 150 g butter (for sage butter)
  • 150 g butter (for sage butter)
  • 25 sage leaves - torn
  • 25 sage leaves - torn
  • 25 sage leaves - torn
  • 1 kg ricotta
  • 1 kg ricotta
  • 1 kg ricotta
  • 200 g danish feta
  • 200 g danish feta
  • 200 g danish feta
  • 1 packet - 375g fresh lasagne sheets
  • 1 packet - 375g fresh lasagne sheets
  • 1 packet - 375g fresh lasagne sheets
  • 125 g tasty cheese, grated
  • 125 g tasty cheese, grated
  • 125 g tasty cheese, grated

Equipment

knifepanlidbowllarge baking dishfoil

Tips

  • Rest 15 min before serving.
  • Full and detailed recipe on substack, search 'therealfoodiee'