Butternut and Ricotta Open Lasagne
This light and delicious vegetarian lasagne is an easy and satisfying variation of an old favourite. Roasted butternut is roughly mashed with salt, pepper and nutmeg, and then layered between cooked lasagne sheets topped with seasoned ricotta. Garnish with sprigs of fresh basil or parsley and serve immediately.
- 2 large butternut, halved and seeds removed
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- ¼ teaspoon nutmeg
- 250g ricotta
- 250g dry or fresh lasagne sheets
- Parmesan shavings to garnish
- Parsley sprigs to garnish
Preheat oven to 200˚C.
Drizzle the butternut with olive oil and season well with salt and black pepper. Roast in the oven for about 45 to 55 minutes or until soft.
Place a large pot of water on to boil.
Remove the flesh from the butternuts and mash with a fork. Season with salt, pepper and nutmeg.
Crumble the ricotta and season with salt and pepper.
Cook the pasta sheets in the boiling water for 4 to 5 minutes for fresh lasagne or 6 to 8 minutes for dry lasagna. Strain and then drizzle a little olive oil over the lasagne to prevent sticking.
To assemble, place a piece of pasta in a bowl, add a scoop of ricotta and a scoop of butternut, top with another piece of pasta and more butternut and ricotta. Garnish with Parmesan shavings and parsley, and serve.