Now, far be it for me to dictate how to live your life, but please don’t make this lasagna with butternut pumpkin. I’m going to go so far as to say don’t make anything with butternut pumpkin ever, because it’s a bit… lacking in flavour, to be polite. Ok, fuck politeness, eating butternut pumpkin is like eating a picture of butternut pumpkin. That’s about how much flavour it has.
I like Kent pumpkin, but depending on where you live, it might not be available. Get the pumpkin that tastes like pumpkin. This lasagna has got a lot of quite mild flavours (ricotta is never going to blow anyone’s mind, let’s face it), so it needs a nice, bold squash to give it some oomph. I’ll wait while you watch that video. Off you go.
You could make this pumpkin without first roasting the pumpkin and the fennel, but I don’t want to know about it.
Toasty, nutty base!Print
Layers of sweet pumpkin, spicy fennel, and creamy cheese. Perfect winter warmer!
- 600g kent pumpkin (peeled, seeds removed, and sliced into 1cm thick slices. No need to be fussy!)
- 1 Large packet dry lasagna sheets (the ones that don’t need pre-boiling)
- 500g ricotta
- 1 Large fennel, sliced thinly
- 250g feta cheese
- 1 cup grated parmesan-style cheese
- 1 Small handful pepitas (optional)
- Preheat your oven to 200C.
- Place the pumpkin in a single layer on a greased baking tray (you may need two). Drizzle olive oil over, and some salt and pepper. Put in oven.
- Place the sliced fennel bulb in a single-ish layer on a greased baking tray. Drizzle olive oil over, and some salt and pepper. Put in oven.
- Reduce heat to 180C. Bake fennel and pumpkin about 30-45 minutes, until fennel is lovely and golden and pumpkin is soft, turning once.
- Grease a large baking dish and place a layer of pumpkin over the bottom. Top with lasagna sheets, half of the fennel, half of the ricotta, and half of the feta.
- Top with a layer of pumpkin, the rest of the fennel, the rest of the ricotta, and the rest of the feta. Add the fennel fronds.
- Top with a final layer of pumpkin, the parmesan-style cheese, and the pepitas. Bake until the lasagna sheets are cooked, about 45 minutes (but check after 30). Cover with foil if the top is browning too quickly.
Keywords: vegetarian lasagne, pumpkin lasagne, pumpkin lasagna, vegetarian lasagna, pumpkin and fennel,