Roast Pumpkin Lasagna

A delicious alternative to your family favorite. Try this decadent roasted pumpkin lasagna.


• 75ml olive oil
• 500g pumpkin flesh, diced
• Pinch of cayenne
• Pinch of paprika
• Pinch of freshly grated nutmeg
• Salt
• Ground black pepper
• Fresh rosemary
• 225g ricotta cheese
• 50g butter
• 50g flour
• 350ml milk
• 250g fresh raw lasagna sheets
• 35g freshly grated Parmesan cheese


  1. Heat the olive oil in a roasting dish, add the pumpkin flesh and season with the cayenne, paprika, nutmeg and a little salt and freshly ground black pepper. Add the fresh rosemary, place into a pre heated oven set at gas mark 6/200C/400F and cook for an hour until the flesh is tender.
  2. Add the ricotta cheese and mix through, remove from the heat and leave to infuse.
  3. Make a white sauce by melting the butter, adding the flour and mixing together. Cook gently over a low heat and slowly add the milk, stirring to ensure that the sauce is smooth. Season.
  4. Cover the base of an ovenproof dish with a little of the sauce, add a layer of the lasagna sheet and top with the pumpkin mixture. Repeat with another layer of each and top with the parmesan cheese.
  5. Bake in the oven for about 10 minutes until the top is golden brown.