PUMPKIN, ROSEMARY & TRUFFLE RICOTTA LASAGNE BAKE

SERVES 8

2 kg butternut pumpkin, peeled 2 carrots, chopped 80g unsalted butter, chopped 2 rosemary sprigs, plus extra

chopped leaves to serve 2 garlic cloves, chopped 2 cups (500ml) vegetable stock 1kg fresh ricotta 1 cup (250ml) milk 3 egg yolks 300g finely grated truffle pecorino,

plus extra to serve 6 fresh lasagne sheets

1/2 cup (165g) caramelised onion jam

Preheat the oven to 180°C.

To make pumpkin puree, cut half the pumpkin into 2cm pieces. Transfer to a deep-sided baking tray with carrot, butter, rosemary, garlic and stock. Cover with baking paper, then enclose tightly with foil. Roast for 1 hour or until vegetables are tender. Transfer to a food processor and whiz until smooth. Season. Set aside.

Whisk ricotta, milk, egg yolks and three- quarters pecorino in a bowl. Thinly slice remaining pumpkin. Spoon one-third pumpkin puree into a 2L (8-cup) baking dish and top with 2 lasagne sheets. Top with one-third sliced pumpkin, then one-third ricotta mixture. Top with 2 lasagne sheets, then one-third pumpkin puree and one-third sliced pumpkin. Spread over onion jam. Top with one-third ricotta mixture, then remaining 2 lasagne sheets. Finish with the remaining one-third pumpkin puree, one-third sliced pumpkin and one-third ricotta mixture, then scatter with remaining 75g pecorino. Cover with baking paper and foil, and bake for 1 hour 30 minutes or until pumpkin is tender. Remove foil and paper, and bake for a further 30 minutes or until golden. Scatter with extra rosemary and extra

pecorino to serve.