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Pumpkin and Ricotta Lasagna

Pumpkin and Ricotta Lasagna

I am one of those people who can’t stand looking at something delicious that has been put aside for some time in the future, or to be eaten in small amounts. Eat it and enjoy it, and get it out of the house sooner rather than later – that is my approach (especially if it is something like good quality chocolate, or home grown pumpkins!)   From this years pumpkin crop I have 5 remaining. They are sitting on the table in my deck, catching the rays of the Autumn sun to harden the outer skin and improve their storage properties. My logic tells me that they will not see Winter, let alone be stored and used through those cool months.  I look out my kitchen window at them when I wash the dishes. Too tempting…. So I did cut into another of our home- grown pumpkins for this recipe. Look at the bright, almost yellow color of the lasagna – it is happy dinner food 🙂

I intended to make a vegetarian pumpkin lasagna, but at the last minute decided to add some chicken mince that I had in the freezer – I thought. The mince was actually pork, not chicken. Not to worry, I modified the ingredients slightly and this is the outcome.  It was a lovely flavor combination that we really enjoyed. It passed the “family-friendly test” here, with my little boys eating it for dinner on two consecutive nights. I foresee that I will be planting and growing many more pumpkin plants later this year.

Pumpkin and Ricotta Lasagna
Prep time
Cook time
Total time
Smooth and creamy, and lovey Autumn addition to the family menu. Sage and fresh pumpkin and ricotta.
Recipe type: Family Food. Dinner
Serves: 6
  • 400 grams of lean mince pork
  • 1 teaspoon fennel seeds
  • 1 teaspoon cooking oil
  • 2 tablespoons pine nuts
  • 2 cloves garlic - finely chopped
  • ½ tablespoon of cooking oil
  • ¼ cup of fresh sage leaves
  • 200 grams light ricotta
  • ¼ cup Parmesan cheese
  • 700 grams baked pumpkin - mashed
  • salt and pepper to season
  • 1 packet dried (ready to cook) lasagna sheets
  • 150 grams light Ricotta (extra)
  • 150 grams baked pumpkin - mashed (extra)
  • ¼ cup Parmesan (extra)
  • ¼ cup good quality olive oil
  1. Set the oven to heat to 160 degrees
  2. Add the teaspoon of oil to a warm pan with the fennel seeds and when they are fragrant add the minced pork
  3. Stir until browned the remove and set aside to cool
  4. Add the ½ tablespoon of oil to a warm pan and then the garlic and pine nuts and stir. Add the sage leaves and wait until they start to crisp. Remove and set aside
  5. To a bowl place the Ricotta, Parmesan, mashed pumpkin, cooled fennel seeds and pork. Mix well and season with salt and pepper
  6. Grease the bottom of a baking dish and then add a layer of dried lasagna sheets. Cover with half of the mixture, spreading evenly
  7. Add another layer of dried lasagna sheets on top and the rest of the mixture, again spreading evenly
  8. Add another layer of dried lasagna sheets and then add the combined extra Ricotta, pumpkin and Parmesan.
  9. Drizzle generously with olive oil
  10. Place in oven to cook for 25 minutes then cover with foil and continue to cook until the lasagna sheets have softened and provide no resistance when a knife is pushed into it.
  11. Remove from the oven and sit (still covered) for 5-10 minutes prior to serving
  12. Serve with a salad or vegetables of your choice
*This meal can be made vegetarian by leaving out the pork and replacing it with the same quantity of pumpkin. *Don't be tempted to not drizzle the olive oil over the top of the recipe as it is a not a wet lasagna recipe and requires the moisture to cook the pasta. It also adds a lovely nuttiness to the flavor.

We enjoy pairing Sage with pumpkin – if you also enjoy the combination you may also like to try these recipes:

What is your favorite herb to partner with Pumpkin? Please tell me in the comments below.




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