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.