Pumpkin and Ricotta Lasagna
April 23, 2013
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.
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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