pumpkin and ricotta lasagne

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RECIPE: Pumpkin and ricotta lasagne. Serves 6-8

INGREDIENTS: 

425g fresh lasagne sheets

Pumpkin layer:

1 butternut pumpkin

2 tablespoons of olive oil 

2 teaspoons of freshly grated nutmeg

Roux Layer:

50g butter

1 cup wholemeal plain flour

2 1/2 cups almond milk

1 level teaspoon of grated nutmeg

1/2 cup parmesan grated

pinch of salt and pepper

Ricotta layer:

2 1/2 cups of low fat ricotta

4 tablespoons of grated pecorino cheese 

1 egg

Burnt butter layer:

250g butter

2 cups of fresh sage leaves chopped

200ml of water

salt and pepper

100g pinenuts toasted. 

METHOD:

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

2. Peel and cut in half the pumpkin. Use a mandolin to get the pumpkin evenly sliced and approx 4mm thick. Spread over the two lined baking trays and lightly drizzle olive oil, lightly grated nutmeg, salt and pepper over pumpkin. Cook in oven for 20 - 25 minutes. 

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

4. In a small frypan add 200g butter and 1 cup of sage leaves. Simmer until butter becomes slightly brown and you can smell a nutty flavour. Will take 1 minute or so. 

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

6. Get the greased baking tray. Evenly, with 1 sheet of pasta cut in half line to cover base of tray. Then spread half of the roux mixture with the back of a spoon, evenly spread one layer of the cooked pumpkin, lightly drizzle some of the burnt sage butter, dollop 1/3 of the ricotta mixture with teaspoon sized amounts. Then repeat pasta, roux, pumpkin, sage and ricotta once more.

7. Put the final layer of pasta on and spread the last 1/3 of the ricotta over the top of the pasta sheets, sprinkle 2 tablespoon of pecorino cheese. Pour 200ml of water in the 4 corners of the baking tray before it goes into the oven.

8. Bake in the oven for 40 minutes covered with baking paper and foil. Then take off baking paper and foil and cook for another 10 minutes until golden brown on top.

9. In the same frypan as the burnt butter. Add the last 50g of butter, the rest of the sage and toasted pinenuts. Cook for 1 minute and spread over lasagne just before serving.