Nici Wickes’ pumpkin special

GOURD HEAVENS! NOT ONLY IS THIS VEGETABLE INCREDIBLY VERSATILE, BUT IT’S ALSO DELICIOUS

Pumpkin & ricotta lasagne

SERVES 4

Economical, rich and filling, this lasagne is quick and easy to put together.

700g pumpkin, peeled

and de-seeded

1 red capsicum, thinly sliced

2 tbsp olive oil

½ tsp dried sage

1 tsp sea salt, plus

¼ tsp black pepper

400g packet fresh

lasagne sheets

400g can crushed tomatoes

250g ricotta

1½ cups Parmesan, grated Basil, to garnish Salad or wilted greens, to serve

1 Preheat oven to 180°C. Grease a medium-sized ovenproof dish.

2 Cut the pumpkin into 1cm-thin slices. Toss with the capsicum in olive oil, sage, salt and black pepper.

3 Cut the pasta sheets to fit the dish.

4 To assemble, spoon a quarter of the tomatoes into the dish. Cover with a sheet of pasta. Add a third of pumpkin and capsicum. Pour over half of the remaining tomatoes, then cover with another layer of pasta. Add another layer of pumpkin and capsicum, then top with half the ricotta. Sprinkle over half the Parmesan and cover with pasta. Put in the remaining pumpkin and capsicum, pour over the last of the tomatoes and spoon over the rest of the ricotta. Top with the final sheet of pasta and sprinkle over the Parmesan.

5 Bake for 40 minutes or until a knife inserted into the lasagne slides through easily and the top is golden.

6 Rest for 10 minutes before slicing. Garnish with basil, then serve with salad or greens.