Pumpkin lasagne

Updated at: Thu, 17 Aug 2023 12:31:43 GMT

Step 1

1. Preheat the oven to 220°C/fan 200°C/gas 7. Toss the pumpkin with the garlic, 1 tbsp of the olive oil and season. Roast on a tray for 35-40 mins, until golden and tender

Step 2

2. Meanwhile, heat 1 tbsp more oil in a saucepan and fry the onion for 20 mins over a medium heat, stirring. Add the spinach and cook for 2-3 mins until wilted

Step 3

3. Mix the roasted pumpkin into the saucepan, lightly crushing it with the back of a wooden spoon until evenly combined

Step 4

4. In a separate bowl, combine the ricotta, lemon zest, sage and 40g of the parmesan, then season

Step 5

5. Layer up the lasagne in a medium-sized ovenproof dish, starting with the pumpkin mixture, then a layer of pasta, the zesty ricotta after that, followed by more pasta. Repeat, finishing with ricotta, then top with the mozzarella and the rest of the parmesan

Step 6

6. Drizzle with the remaining olive oil and bake for 35-40 mins, until golden and bubbling, sprinkling the pine nuts over the top for the final 5 mins of cooking time

Step 7

7. Leave the lasagne to stand for 10 mins while you steam or microwave the broccoli until tender. Drizzle the lemon juice over the broccoli, then serve alongside the lasagne

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