Pumpkin Lasagne

Serves 4-6 Prep Time 40 minutes   Cook Time 40 minutes   Rated:


We have been loving all our pasta dishes of late with Chef Sophie Budd, but this one was a late night light bulb moment (when I get most of the good ideas on this site!) We had made some spinach pasta (egg free as well) and so I was thinking about other veggies that would work in a similar way. One of our favourites is pumpkin or squash if you are from USA. So here tis. Then made into the most delicious buttery, cheesey lasagne that would make any vegetarian swoon. It makes you feel loved and comforted to eat a big plate of this.

I promise. Enjoy.

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Preheat oven to 180°C. Have a baking dish suitable for lasagne at the ready.


Place the pumpkin slices onto a lined baking tray. Drizzle with EVOO and some salt and pepper. Roast for 30 minutes. Set aside.


Cut the pumpkin pasta into sheets that will fit your dish. Set aside.


Place garlic and parmesan into the Thermomix bowl. Mill 8 sec/speed 8. Tip out into a bowl and add ricotta. Stir to combine.


Fry a handful of sage leaves in the hot brown butter.


To assemble lasagne, first drizzle some brown butter on the base of the dish. Then layer pasta sheets, spinach and rocket, pumpkin slices, ricotta mix, mozzarella and brown butter. Repeat until the dish is full. Finishing with the ricotta mix. Grate some additional parmesan over the top.


Bake for 30-35 minutes. You may want to put it under the grill for the last few minutes if the top isn't browning. Golden is key.


In the last 10 minutes of cooking, drizzle the tomatoes with EVOO and season with salt and pepper, then place into the oven till starting to blister.


Serve lasagne with a drizzle of extra brown butter. Top with crispy sage and place tomatoes on the side.

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