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Print this Recipe    L Pumpkin 02

Pumpkin and Ricotta Lasagne
serves 6

30g butter
2 onions, diced
1 butternut pumpkin, peeled and diced
2 teaspoons cornflour (optional)
1 packet fresh pasta sheets
500g ricotta cheese
1/2 cup sundried tomatoes, chopped
1/2 teaspoon nutmeg
2 red capsicums, roasted and sliced
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated
salt and pepper to taste

In a large, heavy pot melt the butter and cook the onion until
golden. Add the pumpkin, put the lid on the pot, and cook on a
low heat. After about 45 minutes the puree should be ready. If it
is too moist, thicken by dissolving the cornflour in cold water,
then adding it to the mixture and cooking for a few minutes more.

Spread a little pumpkin puree over the base of a large baking dish,
so that the pasta sheets don't stick. Cover with a layer of fresh
pasta sheets.

Add a layer of pumpkin puree, then another of ricotta cheese.
Sprinkle with sundried tomatoes and nutmeg. Add another layer of
pasta sheets, followed by pumpkin puree and ricotta. Top with slices
of roasted capsicum and chopped parsley. Add a third layer of pasta
sheets, pumpkin puree and ricotta. Grate the Parmesan cheese on
top, and add salt and pepper to taste.

Put the lasagne into an oven preheated to 180 C for 25-35 minutes,
or until the top is golden brown. Serve with a side salad and crusty
bread.


Notes: This recipe works best with fresh pasta sheets (available
at supermarkets or delicatessens), but you could substitute instant
sheets. If using instant sheets, don't thicken the puree with
cornflour, as instant lasagne needs to absorb moisture from the
sauce as it cooks.

To roast the capsicum, place it into a hot oven (or under a griller)
until the skin is blackened and blistered. Put the capsicum into
a plastic bag, seal it, and leave to cool for 10 minutes. Peel away
the blackened skin, discard the seeds and cut the flesh into strips.

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