The Moodie Foodie: Roast Pumpkin & Ricotta Lasagne

Recipe, photography and nutritional analysis by The Moodie Foodie

Ah lasagne: a classic example of winter comfort food if ever there was one. It’s my daughter’s favourite, and a dish that I make often. To keep it interesting though, I like to use different ingredients, and now that my girls don’t eat meat, I make this roast pumpkin and ricotta version. The bonus for me is that it’s less than 1230 kilojoules a slice and lower in fat that most traditional lasagnes.

Roast Pumpkin & Ricotta Lasagne

Roast Pumpkin & Ricotta Lasagne

SERVES 6  PREPARATION 35 mins  COOKING 1 hr

DOUBLE IT / EAT IT TOMORROW / LOW IN KILOJULES / LOW IN SATURATED FAT

Equipment

  • vegetable peeler
  • chef’s knife
  • chopping board
  • measuring spoons
  • measuring cups
  • grater
  • 2 x baking trays
  • baking paper
  • whisk
  • large bowl
  • baking dish
  • large spoon
  • foil

Ingredients

  • 1kg pumpkin, peeled and sliced (about 1 cm thickness)
  • cooking oil spray
  • 1 tsp allspice
  • 1 garlic bulb, cloves separated, skin on
  • 500g light ricotta
  • 1 egg
  • ⅔ cup 160ml) light milk
  • pinch of nutmeg
  • 8-10 sage leaves, finely sliced (or 1 tsp ground sage)
  • 6 fresh lasagne sheets
  • ¼ cup (20g) finely grated parmesan

Method

  1. Heat oven to 200C and line two baking trays with baking paper. Lightly spray pumpkin slices with cooking oil spray and dust with allspice. Place on baking trays and add garlic cloves. Roast for 25-35 mins, until pumpkin is soft. Keep an eye on garlic cloves – you don’t want them to roast dry because you need lovely soft flesh for ricotta sauce. Allow to cool slightly.
  2. To make ricotta sauce, whisk together ricotta, egg and flesh from garlic cloves (just squeeze them and flesh will drizzle out, then discard skins) in a large bowl. Add milk and nutmeg and whisk until well combined. Stir through sage and season well with salt and pepper.
  3. To assemble, lightly spray a baking dish with cooking oil and line with 2 lasagne sheets. Top with pumpkin and spoon over one-third of ricotta sauce. Add another layer of lasagne sheets and top with pumpkin and ricotta sauce. Repeat process once more, finishing with ricotta sauce. Cover with foil and bake for 30 mins. Remove foil and bake for another 30 mins. Remove from oven and stand for 5 mins, then scatter over parmesan.

Nutrition info (per serving):

1229 kilojoules, 7g total fat (4g sat fat).

For more recipes from The Moodie Foodie, please click here.