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Pumpkin, ricotta and prosciutto lasagne with chilli
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Delicious pumpkin pasta bake with ricotta, prosciutto, and a hint of chili.
Ingredients:
  • 500g ricotta
  • 1 garlic clove, finely chopped
  • 185ml milk
  • Pinch of freshly grated nutmeg
  • 100g parmesan
  • 250g instant lasagne sheets
  • 60ml olive oil
  • 1kg butternut pumpkin, peeled, halved lengthways, thinly sliced
  • 8 slices prosciutto, torn
  • 2 long red chillies, seeds removed, finely chopped
  • 10g sage leaves
Instructions:
  • Mix together creamy ricotta cheese, aromatic garlic, creamy milk, fragrant nutmeg, and a generous portion of savory parmesan cheese until well blended, then season to perfection.
  • Soak lasagne sheets in a bowl of boiling water until softened, about 5 minutes. Grease a 3L ovenproof dish with 1 tablespoon of oil. Place one-third of the lasagne sheets at the bottom, then layer half of the pumpkin, prosciutto, chilli, and sage. Drizzle with 1 tablespoon of oil and spread one-third of the ricotta mixture. Repeat the layers once more, ending with a final layer of lasagne sheets and the remaining ricotta on top.
  • Line the surface with a sheet of baking paper and foil, then bake for 40 minutes. Remove the cover, sprinkle with the remaining Parmesan, and bake for an additional 15-20 minutes until golden brown. Allow it to rest for 5 minutes before serving.

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