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

Nadine’s Pumpkin and prosciutto lasagne.

Serves 4


  • 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


  • 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


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