This dish is such a treat! its sweet and soft texture plays beautifully with the bite of artichoke. Your thinking to yourself cream and pasta what are you thinking? let me tell you it’s the guilty pleasures we enjoy the most you will skip dessert and want another slice that I can assure you….
1kg jap pumpkin, peeled and cut
into 2cm cubes
125ml olive oil
4 garlic cloves
1 onion finely chopped
½ bunch thyme leaves
few gratings of fresh nutmeg
salt and freshly ground pepper
500g ricotta
1 bunch spinach steamed and chopped
1 jar marinated artichokes
10 dried lasagne sheets
350ml cream
2 cups grated grana padano
Preheat the oven to 180oC. Put the pumpkin pieces on a tray and toss with the olive oil, garlic, onion half the sage and nutmeg, season with salt and pepper, than roast in the oven until tender or until tender. Remove from the oven and let cool a little (keeping oven on). Put the mixture in a bowl add the ricotta and mash everything together.
Pour a little of the cream to coat the bottom of your lasagne dish. Place your lasagne sheets over the cream. Spread some of the pumpkin mixture over the top of your sheets then 1 third of your cooked spinach and some of your parmesan repeat 3 times and place yours chopped artichokes on top and remaining thyme leaves and bake in the oven for 30-40mins or until golden.
Let rest for 15mins before serving
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