Pumpkin, Ricotta and Goat's Cheese Lasagne
This vegetarian lasagne is packed full of roasted pumpkin, spinach and goats' cheese for a full flavoured pasta bake the family will love.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Pumpkin and goats cheese lasagne
- 2 1/2 kilograms butternut pumpkin (see tip), peeled, chopped coarsely
- ⅓ cup (80ml) olive oil
- 4 medium leeks (1.84kg), sliced thinly
- 4 cloves garlic, crushed
- ½ teaspoon ground nutmeg
- 1 kilogram firm ricotta
- 3 egg yolks
- 2 teaspoons finely grated lemon rind
- 1¼ cups (100g) finely grated parmesan-style cheese
- 2 cups (500ml) pouring cream
- ½ cup finely chopped fresh sage
- ¼ cup finely chopped fresh chives
- 6 fresh lasagne sheets (300g)
- 150 grams soft goat's cheese, crumbled
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