Monday, 7 May 2012

Roast Pumpkin & Pine Nut Lasagna

This is one of my favourite recipes.  I often vary it greatly and have outlined some options below the recipe.  Adding other veggies or changing the "white sauce" are all good variations.  You can definitely make it lower in fat with some of the variations too - eg using low fat ricotta and less mozzarella and Parmesan, roasting the veggies in just a tiny bit of oil spray instead of liberal amounts of olive oil.  I usually do make it lower in fat when I make it for a regular family dinner, but this version is the tastiest and most rich and pumpkiny in my opinion.

- Lasagna sheets - I either use the dried instant ones or make my own fresh - I don't think the "fresh" from the supermarket are as good for this recipe (although I've used them several times). I like the thickness of the dried, instant ones and the al dente texture which you can't really achieve with fresh pasta.
- 2 very large pieces of pumpkin - I usually use 2 different varieties - this time I used Kent and Grey.
- 3 whole garlic cloves, unpeeled
- 12 fresh sage leaves, washed and dried
- good quality olive oil
- a few good handfuls of freshly grated, good quality Parmesan cheese
- 300 grams of grated mozzarella
- 180 - 250g mascarpone - (I had a 250g tub which I'd already used some of for another recipe. If you're only using the mascarpone for this recipe, then you use the entire tub so as not to waste it.)
- raw pine nuts

- preheat oven to 200 degrees Celsius
- peel and cut the pumpkin in to large chunks and scatter on two oven trays lined with baking paper
- add the garlic cloves (unpeeled), drizzle with olive oil and sprinkle with sea salt and ground pepper & roast for 20 minutes

- Turn the pumpkin around, add the sage leaves and drizzle with more olive oil if needed
- When the pumpkin is well roasted and the sage is crispy, remove from the oven and turn it down to 180 degrees Celsius

- set aside the crispy sage leaves

- squeeze the garlic out of the skins and discard the skins
- roughly mash the pumpkin and garlic together with a fork

- finely crumble the sage leaves and mix through the pumpkin

- *important* Add some water to your mashed pumpkin so it's runny. You need the extra moisture so the lasagna sheets have enough liquid to cook them through and so the final dish isn't too dry. I used probably about 180mls this time as I used dried instant lasagna sheets.  If you're using homemade fresh lasagna sheets then you'd only need to add a little bit of water to loosen the mixture.  You can see the difference in texture in the above photo and the one below.
- divide the pumpkin in to 3 decent sized portions and 1 smaller, half sized portion
- spread a layer of the pumpkin mixture on the bottom of your dish and top with one layer of lasagna sheets

- add another layer of pumpkin mixture, this time add a large handful of mozzarella and Parmesan cheese before you add another layer of lasagna sheets

- another layer of pumpkin and lasagna sheets
- spread the final, smaller amount of pumpkin mixture over the top lasagna sheets, add the mascarpone cheese and spread evenly (the mixture will become a pumpkin and mascarpone combination rather than two separate layers)

- top with lots of mozzarella and Parmesan, drizzle with a bit of olive oil, cover with baking paper and foil and bake in 180 degree oven for 45 minutes

- remove the baking paper and foil and bake until starting to lightly brown (approximately another 10 minutes)
- scatter the pine nuts on top and bake until browned

- serve hot on it's own or with a rocket salad.  It's even better the following day and it freezes very well.

- add a layer of thinly sliced half moons of roasted zucchini
- add a layer of balsamic roasted cherry tomato halves
- add a layer of wilted spinach
- make a traditional white sauce with flour, butter, milk & cheese
- use a combination of ricotta and feta for the "white sauce" layer
- use creme fraiche or sour cream for the "white sauce" layer
- use low fat ricotta and some milk stirred together for a lower fat version

I hope you try this and love it as much as I do!

Love Amy xoxo


  1. Replies
    1. It's my fave at home meal for sure!xo

  2. Just wrote this out, and going to make this week. Yum, can't wait to try it. Thankyou xx

    1. Oh yay! I hope you enjoy it! Instagram a photo when you make it!x

  3. Ohh, I could fall in love with your version with the balsamic roasted cherry tomatoes. I have not made a veg lasagna I think I need to rectify that soon! I am happy to have found your blog via Veggie Mama's Meatless Monday

  4. Replies
    1. You totally can and you did! Glad you liked it and thanks for the pics! Next time serve it on the side of some crumbed lamb cutlets to keep hubby happy! ;-)

  5. Yum, sounds delicious Amy! x

  6. This looks sensational - I make one that is a bit similar with a layer of spinach and mushrooms and using ricotta instead but I love the simplicity of this one.

    1. I do love adding some nutrient rich extra veggies but this one was super delish and rich from the mascarpone for a special birthday dinner this week.
      Thanks for dropping by Cara - love your blog!xo

  7. I will definitely be trying this one soon.
    Looks amazingly delicious!

    1. Oh yay! I hope you like it too! Instagram a pic if you make it. ;-)

  8. Am adding this to my list of must makes this week. Yum!

    1. Oh yay! I hope you love it too Naomi! Let me know how you go!xoxo

  9. YUM Amy. I am in the process of baking this right now, will have to instagram the final results! X

    1. That's fab - thanks for letting me know! I hope you all enjoy it.xoxo

  10. Hmm! I thought I commented before but I didn't. Am making this today. ;) mama needs some soul food today & this is v close to the soul. Xx

    1. I hope this soothes your soul lovely!!! Your pic looked delicious!!!xoxo

  11. Loving this recipe. Definitely going to try it out next week. I have boxes of dried lasagna sheets in the pantry that really need to be used up - this will be perfect.

    1. Made it with ricotta and milk for the sauce. Gorgeous! Have another 6 slices squirrelled away in the freezer! Thanks again for the recipe.

  12. I saw this on instagram and thought it looked delicious. We have some vegetarian friends coming over for lunch on Sunday and I am so making this! Thanks Sandra x

  13. Um, yum! I am so going to try this (and just put up with the consequences!). Who can ever go past pumpkin and pinenuts!? xo

  14. This looks amazing! Pumpkin & pinenuts are the best combo! And might have to throw in some baby spinach leaves too somewhere..! x

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