Autumnal Pumpkin and Ricotta Lasagne with Sage Butter

A creamy pumpkin and ricotta lasagne with crispy sage butter that can be prepared the day before and suits an autumn menu for guests.

By yumbelo · 6 servings · 110 minutes

Ingredients

• 1200 g Hokkaido pumpkin
• 2 pc onions
• 2 pc garlic cloves
• 3 tbsp olive oil
• 250 g ricotta
• 100 g Parmesan, grated
• 250 g lasagne sheets
• 90 g butter (50 g for the béchamel, 40 g for the sage butter)
• 40 g plain flour
• 600 ml milk
• 1 pinch nutmeg
• 8 pc sage leaves
• salt
• pepper

Method

1. Preheat the oven to 200 °C conventional heat. Halve the pumpkin, remove the seeds and cut into roughly 2 cm cubes; the skin can stay on.
2. Toss the pumpkin cubes with 2 tbsp olive oil and a little salt and roast them on a baking tray for 25 minutes, until soft.
3. Finely dice the onions and garlic and sweat them in the remaining oil over medium heat until translucent.
4. Roughly mash the pumpkin, mix it with the onions, stir in the ricotta and season with salt, pepper and nutmeg.
5. For the béchamel, melt 50 g butter in a saucepan, stir in the flour and cook for one minute. Gradually add the milk while stirring and simmer for 5 minutes, until the sauce is smooth and thick. Season with salt and nutmeg.
6. Grease an ovenproof dish of about 25 x 20 cm. Layer béchamel, lasagne sheets and pumpkin filling alternately; the top layer is béchamel.
7. Sprinkle the lasagne with the Parmesan. Let it cool completely, cover and keep in the refrigerator for up to one day.
8. Bake the lasagne covered with foil at 190 °C for 30 minutes (about 15 minutes longer if taken straight from the refrigerator), then remove the foil and bake for a further 15 minutes until golden brown.
9. Melt the remaining butter in a small pan, add the sage leaves and let them foam until the butter smells nutty. Drizzle the sage butter over the lasagne.
10. Let the lasagne rest for 10 minutes before cutting so that it slices cleanly.