Roast Pumpkin Lasagne

Great for kids

Ingredients

  • 500g pumpkin flesh, diced
  • Fresh rosemary
  • Pinch of cayenne
  • Pinch of paprika
  • Pinch of freshly grated nutmeg
  • 250g fresh raw lasagne
  • 75ml Olive oil
  • Salt
  • Ground Black peppercorns
  • 50g Butter
  • 50g Flour
  • 350ml Milk
  • 225g ricotta Cheese
  • 35g freshly grated Cheese

Instructions

  1. Heat the olive oil in a roasting dish, add the pumpkin flesh and season with the cayenne, paprika, nutmeg and a little salt and freshly ground black pepper. Add the fresh rosemary, place into a pre heated oven set at gas mark 6/200C/400F and cook for an hour until the flesh is tender.
  2. Add the ricotta cheese and mix through, remove from the heat and leave to infuse.
  3. Make a white sauce by melting the butter, adding the flour and mixing together. Cook gently over a low heat and slowly add the milk, stirring to ensure that the sauce is smooth. Season.
  4. Cover the base of an ovenproof dish with a little of the sauce, add a layer of the lasagne and top with the pumpkin mixture. Repeat with another layer of each and top with the parmesan cheese.
  5. Bake in the oven for about 10 minutes until the top is golden brown.
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