pumpkin, prosciutto & ricotta lasagne with chilli

pumpkin, prosciutto & ricotta lasagne with chilli | table twenty eight

pumpkin, prosciutto & ricotta lasagne
with chilli

based on the recipe in the august 2014 issue of delicious. magazine


500g ricotta

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.

pumpkin, prosciutto & ricotta lasagne with chilli | table twenty eight

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.

pumpkin, prosciutto & ricotta lasagne with chilli | table twenty eight

Advertisements

6 responses to “pumpkin, prosciutto & ricotta lasagne with chilli

leave a reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: