A twist on the classic lasagne—this time with delicious winter greens and seasonal pumpkin.
Directions
- Preheat oven to 180ºC. Place the halved pumpkin and red onion on a greased baking tray to roast. Remove the red onion after about 20 minutes and chop into small dice. Once tender, remove the pumpkin and using a spoon, scoop out the flesh and place in a bowl with the chopped red and white onion. Season with salt and pepper and set aside.
- Remove the stalks from the kale, finely chop the leaves and stalks. Heat a large fry pan, add the butter and remaining olive oil, soften the kale stalks and garlic for about three minutes, then add the chopped leaves. Cook, stirring occasionally until the leaves have wilted and softened. Season to taste. Set aside.
- To make the cheese sauce, mix the egg with ricotta in a bowl. If the mix is too stiff add a little milk or water. You want it to be the consistency of thick yoghurt. Season with salt and pepper to taste.
- Grease a 25cm x 25cm lasagne dish with olive oil. Line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets. Sprinkle with half the ricotta mixture a handful of the grated cheese and spread it evenly. Top with half the kale mix, then cover with another layer of lasagne sheets. Repeat and then finish with remaining grated cheese.
- Cook for 35-40 minutes until the top is golden.
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This recipe is perfect for using up old cheese you may have in the fridge. This recipe can last in the fridge for 4-5 days and in the freezer for six months. If you are cooking just for yourself it’s a great option to freeze individual portions, ready for whenever you need them.
