pumpkin and ricotta lasagne


RECIPE: Healthy Pumpkin and Ricotta lasagne. Serves 6-8


300g fresh lasagne sheets

Pumpkin layer:

1 butternut pumpkin peeled, cut in half and sliced with a mandolin approximatley 4mm thick

2 tablespoons of olive oil 

2 teaspoons of freshly grated nutmeg

Roux Layer:

2 tablespoons of ghee/ butter

1 cup wholemeal spelt flour

2 1/2 cups almond / rice milk

1 level teaspoon of grated nutmeg

pinch of salt and pepper

Ricotta layer:

2 1/2 cups of low fat ricotta

4 tablespoons of grated pecorino cheese 

1 egg

Butter and sage layer:

2 tablespoon of ghee / butter

2 cups of fresh sage leaves chopped

200ml of water

salt and pepper

100g pinenuts toasted. 


1. Preheat oven to 180C and line 2 trays with baking paper. And grease a baking dish approximately 27cm x 33cm. 

2. Place pumpkin over the two lined baking trays and lightly drizzle olive oil, lightly grated nutmeg, salt and pepper over pumpkin. Bake in oven for 20 minutes. 

3. In the meantime, get a bowl and mix the ricotta, 2 tablespoons of pecorino, lightly beaten egg and season to taste. Set aside.

4. For the Roux: In a small saucepan, melt the ghee/ butter gently and add the flour. Whisk flour off stovetop and then back on to cook out the flour for a minute. Add the milk little by little, whisking continuously. Take off heat and add parmesan, nutmeg, salt and pepper to taste and whisk through.

5. Get the greased baking dish. Evenly, with 1 sheet of pasta cut in half and to cover base of tray. Then spread 1/3 of the roux mixture with the back of a spoon, evenly spread one layer of the cooked pumpkin, dollop 1/2 of the ricotta mixture with teaspoon sized amounts. Then repeat pasta, roux, pumpkin and ricotta once more.

6. Put the final layer of pasta on and spread the leftover roux on top, sprinkle 2 tablespoon of pecorino cheese. Pour 200ml of water in the 4 corners of the baking tray before it goes into the oven.

7. Bake in the oven for 30 minutes covered with baking paper and foil on top. Then take off baking paper and foil and cook for another 10 minutes until golden brown on top. Let lasagne sit for 10 minutes before serving.

8. In a small frypan, dry toast the pine nuts and set aside in a bowl (will only take a couple of minutes. Add in the same frypan 2 tablespoon of ghee/butter and 2 cups of sage leaves. Simmer until butter becomes slightly brown and you can smell a nutty flavour (if using butter), ghee will not burn so wait for sage leaves to crisp up and take off stove. Add pine nuts into butter and sage.

9. Spoon over sage leaves, butter and pine nuts just before serving.