Serves 8, cooking time 1 hour, 15 minutes
Ingredients
1 Tbs olive oil
3 cloves garlic – chopped
2 onions – chopped
1kg butternut pumpkin – peeled, seeded and roughly chopped
2 C chicken or vegetable stock
100g shelled pistachios, roughly chopped (optional)
1 bunch english spinach, or silverbeet – leaves rinsed and roughly chopped
1 packet of fresh lasagne sheets, enough for 7 layers
1 C (200g) fresh ricotta
1 C (280g) natural yoghurt
2 egg yolks
2 C dried breadcrumbs
¾ C grated parmesan
Salt & pepper
Method
Preheat oven to 200°C
Heat olive oil in a deep frying pan, add onion and garlic and sauté until soft. Add pumpkin and stock, simmer, covered, for 20 minutes or until soft. Allow to cool, slightly. Mash until smooth. Stir through the spinach.
Mix together the ricotta, yoghurt and egg yolks and season with salt and pepper.
Place a small amount of the ricotta mixture on the bottom of a rectangular oven dish. Place a layer of lasagne sheets on top. Cover with a layer of the pumpkin mixture and a thin drizzle of the ricotta mixture. Continue layering, using 7 layers of lasagne sheets in total, finishing with a layer of lasagne and then the remaining ricotta mixture.
Combine the bread crumbs, parmesan and shelled pistachios. Sprinkle over the lasagne before baking. Bake covered for 20 minutes. Uncover and bake for a further 20 minutes.
Serve with a garden salad and crusty bread.
