Pumpkin and Basil Lasagna
by Lani
650g pumpkin
2 tablespoons olive oil
500g ricotta cheese
1/3 cup pine nuts, toasted
¾ cup fresh basil
2 cloves garlic, crushed
35g parmesan, grated
125g fresh lasagne sheets
185g mozzarella, grated
Method
Preheat the oven to moderate (180 oC). Lightly grease a baking tray. Cut the pumpkin into thick slices and arrange in a single layer on the tray. Brush with oil and cook for 1 hour, or until softened, turning halfway through cooking.
Place the ricotta, pine nuts, basil, garlic and Parmesan in a bowl and mix well with a wooden spoon.
Brush a square 20cm ovenproof dish with oil. Cook the pasta according to the packet instructions. Arrange one third of the pasta sheets over the base of the dish and spread with the ricotta mixture. Top with half of the remaining lasagne sheets.
Arrange the pumpkin evenly over the pasta with as few gaps as possible. Season with salt and cracked black pepper and top with the final layer of pasta sheets. Sprinkle with mozzarella. Bake for 20-25 minutes, or until the cheese is golden. Leave for 10 minutes, then cut into squares.
