Pumpkin and lemon-ricotta lasagne
( SERVES 6 )
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|1||Butternut, peeled, seeded and thinly sliced|
|1||Salt & freshly ground pepper|
|60 g||Butter, diced|
|3 tsp||Ground cinnamon, mixed with the flour|
|1.2 Ltr||Milk, heated|
|200 g||Prosciutto, ripped into strips|
|250 g||Ricotta cheese|
|1||Lemon, zested and mixed with ricotta|
|3 tbsp||Fresh parsley, chopped|
|4 sheets||Lasagne sheets, precooked or fresh|
|1 bag||Spinach leaves, shredded|
|150 g||Parmesan cheese|
|1 optional||Truffle oil, white truffle oil|
- Preheat oven to 180C. Line a roasting tray with foil, toss the pumpkin in oil and seasoning, cook until tender but holding its shape (approximately 20 minutes). Cool.
- In a saucepan, make a roux sauce by melting the butter, adding the flour and cooking over a medium heat for two minutes. Add the milk in increments, blending well between each addition. Fold in the prosciutto, ricotta and parsley, and season.
- Grease a rectangular roasting dish. Lay a sheet of pasta on the bottom, top with a third of the pumpkin, spinach and sauce. Repeat twice, ending with pasta, and push down.
- Bake for 20 minutes, scatter over the Parmesan, and bake for a further five minutes. Serve with green salad and a drizzle of white truffle oil.