pumpkin, prosciutto & ricotta lasagne
based on the recipe in the august 2014 issue of delicious. magazine
1-2 cloves of garlic, finely chopped
¾ cup milk
freshly ground nutmeg
1 ¼ cups finely grated parmesan
500g fresh lasagne sheets
¼ cup olive oil
1kg butternut pumpkin, peeled and finely sliced
150g finely sliced prosciutto
2 red chillies, seeds removed and finely sliced
handful of fresh sage leaves, roughly chopped
Preheat your oven to 180°C.
Combine ricotta, finely chopped garlic, milk, a pinch of nutmeg and half the parmesan. Season well.
Lightly oil a deep baking dish and place a layer of lasagne sheets over the base.
Arrange a third of the pumpkin slices, chilli, sage and prosciutto slices over the pasta. Drizzle with olive oil followed by a quarter of the ricotta mixture.
Repeat these layers twice more, finishing with a final layer of lasagne sheets and remaining ricotta.
Cover the surface with a sheet of baking paper and foil, and bake for 40 minutes. Uncover, scatter with remaining parmesan and a few pinches of nutmeg,
Bake for a further 20 minutes until golden brown and bubbly.