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Pumpkin and prosciutto lasagne
Pumpkin and prosciutto lasagne
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Indulgent lasagne layers salty prosciutto with sweet pumpkin for a comforting meal.
Ingredients:
  • 1.5kg Kent pumpkin or Jap pumpkin, thinly sliced, skin on
  • 200g baby spinach leaves
  • 100g fresh trimmed kale, chopped
  • 2 cloves garlic, crushed
  • 250g lasagne sheets
  • 2 x 200g Gourmet Selection Prosciutto
  • 1L Mutti Tomato Passata
  • 30g butter
  • 250ml (1 cup) pouring cream
  • 500g tub smooth ricotta
  • 0.63 gm ground nutmeg
  • 35g (1/3 cup) grated parmesan
  • 80g (1 cup) grated tasty cheese
Instructions:
  • Preheat your oven to 190C/170C fan-forced and line three large oven trays with non-stick baking paper. Arrange the pumpkin slices in a single layer on the trays, spray with oil, and season generously with salt and pepper. Bake for 45 minutes until golden and fork-tender. Let cool slightly and then adjust the oven temperature to 180C/160C fan-forced.
  • In a large non-stick frying pan over medium heat, heat oil. Add spinach and kale, cook while stirring for 1-2 minutes until just wilted. Stir in garlic and cook for 1 minute. Remove from heat.
  • In a medium pan over low heat, melt butter. Add flour and stir for 1 minute. Remove from heat. Gradually whisk in cream until smooth. Return to medium-low heat, stir continuously until mixture boils and thickens. Remove from heat. Cool slightly, then stir in ricotta, nutmeg, and parmesan. Cover with plastic wrap to prevent a skin from forming. Cool slightly before using.
  • Start by evenly coating the base of the dish with 1 cup of passata sauce. Next, layer 4 lasagne sheets on top. Follow this by placing half of the pumpkin slices and half of the spinach mixture on the lasagne sheets. Add a single layer of prosciutto slices. Spread half of the remaining passata sauce over the prosciutto. Repeat the layering process with another set of lasagne sheets. Finish the layering with lasagne sheets on top. Cover the top with béchamel sauce and sprinkle tasty cheese over it. Bake in the oven for 50 minutes until it turns golden and starts bubbling. Slice and serve.

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