Two Recipes in one today. Both are luscious.
Lasagne with Ricotta, Spinach and Pumpkin
Lasagne with Feta, Spinach and Sweet Potato
(for this second dish, replace the ricotta with a lovely creamy feta, and the pumpkin with sweet potato. Yum.)
|1 kg caramelised pumpkin||16 small sheets or 4 large sheets lasagne pasta||5 Tblspn fruity olive oil|
|30 g (2 Tblspn) butter||1 garlic clove, finely chopped||400g spinach|
|200g ricotta – for extra specialness, try goat’s milk or sheep’s milk ricotta||5 Tblspn pecorino cheese, freshly grated||salt, pepper|
Beforehand: Caramelise the pumpkin. Boil the pasta as directed on the packet (or make your own!). Lay them on a kitchen towel or tray, and brush each with a little oil to prevent sticking. Crush the pumpkin with a fork, adding 2 Tblspn olive oil if there are not sufficient cooking juices to keep the pumpkin moist. The pumpkin will still be somewhat chunky.
At serving time: In a wok or large frying pan, melt the butter over a med to high heat. Add the garlic, stir, and add the spinach leaves, slightly chopped, to wilt. Add them a handful at a time. Season and drain will in a colander. Transfer to a mixing bowl, add the ricotta and 1 Tblspn of the grated pecorino, and mix well together.
Place four small sheets of pasta slightly apart on a heatproof plate. Cover with a layer of pumpkin, top each with a second layer of pasta, and the spinach and cheese mixture. Put on the third pasta layer followed by more pumpkin, then the final layer of pasta. Sprinkle with a little pecorino. Microwave the lasagne at full power for 1.5 – 2 minutes. Transfer it to under the grill and cook until the top colours. Transfer to warmed plates. Sprinkle each slice with a little extra virgin olive oil, scatter over the remaining pecorino and grind over some course pepper.
Assemble as above in a lasagne dish and cook in a medium oven until brown on top, about 20 minutes. Serve as above.
Accompany with a green salad with a sharp dressing and crusty bread.