Recipes of the Lockdown: Nadine’s Pumpkin and prosciutto lasagne

Nadine’s Pumpkin and prosciutto lasagne.

Serves 4

Ingredients:

• 500g ricotta
• 1 garlic clove, finely chopped
• 200g finely chopped spinach
• 3/4 cup (185ml) milk
• Pinch of freshly grated nutmeg
• 1 1/4 cups (100g) finely grated parmesan
• 250g instant lasagne sheets
• 1/4 cup (60ml) olive oil
• 1kg butternut pumpkin, peeled, halved lengthways, thinly sliced
• 8 slices prosciutto, torn
• 2 long red chillies, seeds removed, finely chopped
• 10g sage leaves

Method:

• Combine ricotta, spinach, garlic, milk, nutmeg, and half the parmesan. Season well.
• Place lasagne sheets in a bowl, cover with boiling water and stand for 5 minutes or until softened. Grease a 3L capacity ovenproof dish with 1 tbs oil.
• Lay one-third of the lasagne sheets over the base and arrange half of the pumpkin, prosciutto, chilli and sage in layers on top. Drizzle with 1 tbs oil followed by one-third of ricotta mixture. Repeat these layers once, finishing with a final layer of lasagne sheets and remaining ricotta.
• Cover the surface with a sheet of baking paper and foil, and bake for 40 minutes. Uncover, scatter with remaining parmesan and bake for a further 15-20 minutes until golden. Stand for 5 minutes before serving.

Bon Apétit,

Love Nadine