Pumpkin lasagne with ricotta and sage
Prep time: 75 minServes: 6
Pairs with
The richness of pumpkin lasagne and sage spice demand a full-bodied white with generous fruit.
Ingredients
- 800 g butternut squash
- 400 g ricotta
- 200 g mozzarella
- 50 g Parmesan
- Lasagne sheets
- 500 ml béchamel sauce
- 10 sage leaves
- Nutmeg
- Olive oil
- Salt and pepper
Method
- 1Preheat oven to 200°C. Roast squash wedges with olive oil for 25 min. Roughly mash. Mix ricotta with nutmeg, salt, and pepper. Layer in a baking dish: béchamel, sheets, squash, ricotta mixture, mozzarella. Repeat. Top with Parmesan and sage leaves. Bake 35 min.