Pumpkin and Ricotta Vegetarian Lasagne with Crispy Sage

This is our all-time favourite vegetarian lasagne. It’s rich and creamy but lighter than your usual lasagne as it’s made with a pumpkin sauce and ricotta filling.


Pumpkin sauce and filling

  • ½ large pumpkin, 1.5kg (skin removed and cut into thin wedges)
  • 1 brown onion (sliced into wedges)
  • 1 leek (sliced into 2 cm rounds)
  • 4 garlic cloves (skins on)
  • 2 tsp miso paste
  • 1 ¼ cups vegetable stock, chicken stock or bone broth
  • Olive oil
  • Salt and pepper

Ricotta filling 

  • 250g ricotta
  • 1 cup parmesan (grated)
  • 1 lemon (juice and zest)

To assemble 

  • 3 layers fresh lasagne sheets
  • 1 cup mozzarella cheese (grated, or roughly torn)

Crispy sage

  • 6 sage leaves 
  • 2 tsp olive oil
  • 2 tsp butter 
  1. Preheat the oven to 200 degrees, fan bake.

  2. Pop the pumpkin, onion, leek, and garlic cloves on a couple of baking trays. Drizzle with olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes, until golden brown and cooked through.

  3. In the meantime, mix together the ricotta, parmesan, lemon juice and zest in a medium sized bowl and set aside.

  4. Once the veggies have cooked, add the stock to a blender or nutribullet with half of the pumpkin, miso paste, salt, pepper and the inside of the roasted garlic cloves. Blend until smooth and creamy.

  5. Cut three lasagne sheets to fit the base of a baking dish (we used a dish that was 30cm x 20cm).

  6. To assemble the lasagne, add a few spoonfuls of the pumpkin puree mixture to the base of the dish and then place a lasagne sheet on top. Add another layer of the puree, then dollop over half of the ricotta mixture, half of the onions and leeks, half of the roasted pumpkin and then place over another lasagne sheet, repeat this process again. Top the last layer with the remaining pumpkin puree and then the mozzarella.

  7. Cover with tinfoil and place in the oven for 25 minutes, then remove the tinfoil and cook for another 15 until cooked through and the top is golden brown.

  8. While the lasagne is cooking, you can prepare the salad and the crispy sage. To make the crispy sage, heat the olive oil and butter in a small fry-pan over medium heat. Once hot, add the sage and cook for a couple of minutes until they crisp up. Once the lasagne has cooked, scatter over the sage leaves and spoon over any remaining butter.

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