RECIPE: Pumpkin rosemary truffle ricotta lasagne bake
It is finally truffle season!
Serves: 8 | Prep time: 25m | Cook time: 3hr
INGREDIENTS
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 Liquid Stock
1kg fresh ricotta
1 cup (250ml) milk
3 egg yolks
300g finely grated truffle pecorino, plus extra to serve
10g fresh black truffle, to shave on top
6 fresh lasagne sheets
1/2 cup (165g) caramelised onion jam
METHOD
1. Preheat the oven to 180°C.
2. 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 blend until smooth. Season. Set aside.
3. Whisk ricotta, milk, egg yolks, and three-quarters pecorino in a bowl. Thinly slice the remaining pumpkin.
4. 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 the remaining 2 lasagne sheets. Finish with the remaining one-third pumpkin puree, one-third sliced pumpkin, and one-third ricotta mixture, then scatter with the remaining 75g pecorino.
5. 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, pecorino and fresh truffle to serve.
RECIPE ORIGINATED - https://www.delicious.com.au/recipes/pumpkin-rosemary-truffle-ricotta-lasagne-bake/0ai7vtl0?r=recipes/collections/nlxjjnjy
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