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,