Now that the weather in Melbourne has turned cold, the evenings are perfect for filling meals like curries and pastas. I came across this yummy Pumpkin Lasagnette the other week and really enjoyed it. It's a little fiddly (cooking pasta sheets in a saucepan is not ideal), but overall not too difficult. Great if you have a vegetarian friend coming for tea.
(recipe from here)
½ kent (jap) pumpkin, peeled and sliced thinly (5mm slices)
Extra virgin olive oil
Freshly ground pepper
500g lasagnette (dried) - broad-ribbon pasta with ruffled edges
350g piece fresh ricotta, sliced thinly
120g taleggio - Italian washed-rind cheese, cut or broken into knobs
5 sprigs oregano, picked, or 2 tbsp dried oregano
100g grana padano parmesan, grated
5 anchovies (in oil)
1. Preheat the oven to 180 degrees fan-forced, 200 degrees conventional.
2. Toss the pumpkin in oil, season with salt and pepper and lay on a lined baking tray. Bake for 25 minutes.
3. Cook the lasagnette in plenty of boiling salted water, then drain.
4. Place a third of the pasta in a large
ceramic dish, then season and drizzle with oil. Layer on a third of
the ricotta, taleggio and cooked pumpkin. Sprinkle with oregano, spoon
over a third of the cream and scatter with grated parmesan. Repeat the
layers twice until the ingredients are done. Finish with parmesan,
5. Tear the anchovies in half lengthways
and criss-cross over the top. Cover with paper and foil and bake for 25
minutes. Take off the cover and put the lasagnette back in the oven to
brown for 15 minutes.
I made a few changes; I used bocconcini in place of taleggio, and excluded the anchovies (I don't like them), but I reckon some prosciutto would bring back that salty tang. I also used sage instead of oregano as it matches perfectly with pumpkin.
I'd love to know if anyone gives this one a try!