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Yotam Ottolenghi's butternut pumpkin lasagne pie

Name: Yotam Ottolenghi's butternut pumpkin lasagne pie recipe
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil, plus extra, to grease; 8 garlic cloves, roughly chopped; 30.00 ml Tomato Paste; 3 tsp cumin seeds, roughly crushed using a mortar and pestle; 3 tsp coriander seeds, roughly crushed using a mortar and pestle; 1 1/2 tsp Aleppo chilli flakes; 320g jar red peppers, drained; 3/4 tsp light brown sugar; 1.5kg butternut pumpkin, peeled, halved, deseeded, cut into 1/2cm-thick slices; 250g dried lasagne sheets, each roughly broken into 3 or 4 pieces; 200g baby spinach; 1 packed cup basil leaves, leaves torn in half; 140g Danish-style feta, crumbled; 35g parmesan, finely grated; Salad leaves, to serve (optional); 40g unsalted butter; 35g plain flour; 375ml milk; 2 garlic cloves, crushed; 40.00 ml finely grated parmesan

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by Yotam Ottolenghi

Jul 05, 2024

This comforting dish lands somewhere between a lasagne and a pie. Thinly sliced butternut pumpkin and broken dried lasagne sheets are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple bechamel topping is made while your pie is in the oven.

Recipe note: You’ll need a 24.5cm springform cake pan.

2 tbs extra virgin olive oil, plus extra, to grease
8 garlic cloves, roughly chopped
1 1/2 tbs Woolworths Tomato Paste
3 tsp cumin seeds, roughly crushed using a mortar and pestle
3 tsp coriander seeds, roughly crushed using a mortar and pestle
1 1/2 tsp Aleppo chilli flakes
320g jar red peppers, drained
3/4 tsp light brown sugar
1.5kg butternut pumpkin, peeled, halved, deseeded, cut into 1/2cm-thick slices
250g dried lasagne sheets, each roughly broken into 3 or 4 pieces
200g baby spinach
1 packed cup basil leaves, leaves torn in half
140g Danish-style feta, crumbled
35g parmesan, finely grated
Salad leaves, to serve (optional)

Bechamel

40g unsalted butter
1/4 cup (35g) plain flour
1 1/2 cups (375ml) milk, plus extra, if needed
2 garlic cloves, crushed
2 tbs finely grated parmesan

Method

1.

To make the pie, preheat oven to 200°C/180°C fan-forced, and place a baking tray in oven to preheat. Grease a 24.5cm springform cake pan. Line base of pan with baking paper, then line side with baking paper, extending paper 5cm over pan to make a collar. Set aside.
2.

Add the oil to a small frypan and heat over medium-high. Once hot, add the garlic and cook for about 30 seconds, stirring until fragrant but not browned. Add the tomato paste, cumin, coriander and chilli and cook for 1 minute more, stirring often, until deeply red. Set aside to cool slightly, then add to a small food processor with the drained peppers, sugar, 1/2 tsp fine salt and a good grind of black pepper and blitz until smooth.
3.

Empty the mixture into a very large bowl and add the pumpkin, lasagne sheets, spinach, basil, feta, parmesan, 1 tsp fine salt and a good grind of black pepper. Use your hands to make sure everything is nicely coated. Transfer this mixture to the lined cake pan, adding a third at a time and pressing firmly to ensure everything is even and compact. Cover with a circle of baking paper and fold over the baking paper collar to cover the pie. Using aluminium foil, wrap cake pan all around until tightly sealed, place on the preheated baking tray and bake for 1 hour 30 minutes.
4.

Toward the last 15 minutes of baking time, make the bechamel. Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook, whisking steadily, for 2 to 3 minutes, or until it starts to bubble and lighten in colour. Slowly pour in the milk, 1/2 cup at a time, whisking with each addition until fully incorporated.
5.

Turn the heat down to medium, then add the garlic and 1/4 tsp fine salt. Use a spatula to stir, and cook for 2 minutes, stirring to ensure the bottom doesn’t scorch, until nice and smooth. Turn off the heat and stir in the parmesan. If the pie isn’t done, cover the top of the bechamel with a piece of baking paper to prevent a skin from forming. The bechamel is easier to handle when warm; if needed, reheat it gently with a splash of milk to loosen.
6.

After the pie has cooked for 1 hour 30 minutes, remove it from oven and carefully unwrap the top foil. Using a tea towel, press down very firmly on the circle of paper to compress the pie. Discard the paper circle. Spoon the bechamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base; you want the bechamel to remain white.)
7.

Turn oven up to 230°C/210°C fan-forced, place cake pan back in oven and bake for another 15 to 20 minutes, rotating halfway through, until nicely browned on top. Set aside to cool for at least 30 minutes.
8.

Carefully release the pie from the pan, loosening the outer ring, then use the baking paper to help lift it onto a serving plate or board. Serve warm or at room temperature, with salad leaves served alongside.