Roast Pumpkin, Brown Butter, Ricotta and Sage Lasagne
Homegrown Pumpkins roasted with sautéed garlic, shallots and thyme are layered between lasagne sheets with cream fraiche, parmesan, brown butter and homegrown sage and finished with mozzarella. This lasagne is so tasty and delicious. Serve it with a garden salad or steamed veggies.
Ingredients
Pumpkin jap, Ricotta, Mozzarella, cream fraiche, Baby spinach, Parmesan, Lasagne sheets, Unsalted butter, Sage, Eggs, Garlic, Olive oil, Thyme, Salt, Shallots, Pepper.
Preparation and storage notes
Defrost in fridge overnight. Remove lid and cook in a preheated oven at 180 degrees for 30-40 minutes or until golden on top.