Pumpkin Ricotta Lasagne with Sage Butter
Layers of roasted pumpkin and ricotta with garlicky tomato sauce, baked under mozzarella and finished with brown sage butter.
- 90 min
- 589 kcal / serving
- medium
- vegetarian
- Protein
- 28.6 g
- Fat
- 27.1 g
- Carbs
- 55.5 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 180 g lasagne sheets (approx. 9, no pre-cooking)
- 600 g Hokkaido pumpkin
- 250 g ricotta
- 1 egg
- 60 g parmesan
- 400 g passata
- 1 garlic clove
- 1 tbsp olive oil
- 1 tsp dried oregano
- 125 g mozzarella
- 20 g butter
- 8 sage leaves
- 1 pinch nutmeg
- salt, pepper
Method
- Preheat the oven to 200 °C. Deseed and dice the pumpkin and roast on a tray for 25 minutes until soft. Roasting instead of boiling keeps the mash dry.
- Mash the pumpkin finely and mix with the ricotta, egg, two thirds of the parmesan, nutmeg, salt and pepper.
- Finely chop the garlic and sweat in the oil for 1 minute. Add the passata and oregano, simmer for 10 minutes and season with salt and pepper.
- Turn the oven down to 180 °C. Spread a little tomato sauce in the dish, then layer sheets, pumpkin ricotta and tomato sauce three times, finishing with tomato sauce. Top with torn mozzarella and the remaining parmesan.
- Bake covered for 25 minutes, then uncovered for another 15 minutes until golden and the sheets are soft (knife test).
- Brown the butter with the sage until it smells nutty and the sage is crisp. Let the lasagne rest for 10 minutes, cut into 4 pieces and drizzle with the sage butter.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free