Main

Pumpkin, ricotta and prosciutto lasagne with chilli

Name: Pumpkin, ricotta and prosciutto lasagne with chilli
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 500g ricotta; 1 garlic clove, finely chopped; 3/4 cup (185ml) milk; Pinch of freshly grated nutmeg; 1 1/4 cups (100g) finely grated parmesan; 250g instant lasagne sheets; 1/4 cup (60ml) olive oil; 1kg butternut pumpkin, peeled, halved lengthways, thinly sliced; 8 slices prosciutto, torn; 2 long red chillies, seeds removed, finely chopped; 10g sage leaves

2 ratings

25m

Pumpkin, ricotta and prosciutto lasagne with chilli

Jump to recipe

by Warren Mendes

delicious. team

Oct 03, 2015

The nutty flavour of pumpkin, creamy ricotta, salty prosciutto and the spice of chilli are combined in this tasty pasta bake.

500g ricotta
1 garlic clove, finely chopped
3/4 cup (185ml) milk
Pinch of freshly grated nutmeg
1 1/4 cups (100g) finely grated parmesan
250g instant lasagne sheets
1/4 cup (60ml) olive oil
1kg butternut pumpkin, peeled, halved lengthways, thinly sliced
8 slices prosciutto, torn
2 long red chillies, seeds removed, finely chopped
10g sage leaves

Method

1.

Combine ricotta, garlic, milk, nutmeg and half the parmesan, then season well.
2.

Place lasagne sheets in a bowl, cover with boiling water and stand for 5 minutes or until softened. Grease a 3L capacity ovenproof dish with 1 tbs oil. Lay one-third of the lasagne sheets over the base and arrange half of the pumpkin, prosciutto, chilli and sage in layers on top. Drizzle with 1 tbs oil followed by one-third of ricotta mixture. Repeat these layers once, finishing with a final layer of lasagne sheets and remaining ricotta.
3.

Cover the surface with a sheet of baking paper and foil, and bake for 40 minutes. Uncover, scatter with remaining parmesan and bake for a further 15-20 minutes until golden. Stand for 5 minutes before serving.