Pasta Lasagna: L Pumpkin 02 by Recipe Cottage

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	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.