- 1/2 (about 1kg) butternut pumpkin, peeled, deseeded, cut into slices
- 1 large red onion, cut into thin wedges
- 400g fresh ricotta
- 125g (1/2 cup) sour cream
- 2 garlic cloves, crushed
- 5 fresh lasagne sheets
- 700ml bottle tomato passata sauce
- 200g (1/2 bunch) kale, trimmed, thickly shredded
- 500g haloumi
- 50g (1/2 cup) mozzarella, coarsely grated
- Basil pesto, to serve
Well ladies and gentlemen I hope you all enjoyed the brief taste of spring we've had over the last couple of days before the unpredictability that is Melbourne weather graciously gave us rain, rain and more rain.
It's not all bad news though, now you can justify making a hearty lasagne. But this isn't just any lasagne.
Made with salty haloumi and rich passata, this carb-filled fan favourite is sure to make your family's mouth water and have them asking for seconds, and then thirds.
1. Preheat the oven to 180°C/160°C fan forced and line 2 baking trays with baking paper.
2. Arrange the pumpkin on one of the prepared trays and the onion on the other. Spray with oil and bake for 30 minutes or until it's tender. Toss the onion halfway through cooking, and once it's done, set it aside to cool slightly.
3. Meanwhile, place the ricotta, sour cream and garlic in a large bowl. Season it to taste and stir it to combine.
4. Lightly grease a 2L ovenproof dish. Lay a lasagne sheet over the base, trimming it to fit (reserve the offcut pieces). Spread it with one-third of the passata sauce and arrange a layer of pumpkin and onion over the top. Top it with another lasagne sheet.
5. Spread half of the ricotta mixture over the lasagne and sprinkle it with half of the kale (adding this counteracts the effects of all the cheese right?!) Top with another lasagne sheet and use the lasagne offcuts to fill any gaps. Spread with half of the remaining passata sauce and arrange another layer of the pumpkin and onion. Top with another lasagne sheet, the remaining ricotta, kale and then the final lasagne sheet. Pour over the remaining passata and spread evenly.
6. Coarsely grate half of the haloumi and transfer it to a bowl. Add the mozzarellla and toss it to combine. Sprinkle over the top layer.
7. Thinly slice the remaining haloumi and arrange over the top of the lasagne. Cover it with a sheet of oiled foil and bake it for 15 minutes.
8. Uncover, and cook for a further 30 minutes, or until golden and tender. Drizzle with pesto and serve immediately.
9. Dig in and enjoy all that cheesy, vegetable-ly goodness.