Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Buttery Pumpkin and Ricotta Lasagne: A Taste of Autumn Comfort
Learn how to make a velvety pumpkin and ricotta lasagne – a hearty vegetarian dish brimming with gentle flavours, perfect for cosy autumn days.
🛒 Ingredients
▸ For the Lasagne
- ✓ 250 g fresh lasagne sheets
- ✓ 500 g orange pumpkin
- ✓ 2 leeks
- ✓ 250 g sheep’s ricotta
- ✓ 200 g Ragusan DOP cheese
- ✓ 150 g grated Sicilian pecorino DOP
- ✓ Extra virgin olive oil, to taste
- ✓ Salt, to taste
▸ For the Béchamel
- ✓ 500 ml milk
- ✓ 50 g butter
- ✓ 50 g plain flour
- ✓ Nutmeg, to taste
📊 Nutritional Information
If you’re a fan of autumnal dishes, this pumpkin and ricotta lasagne is just the ticket: a warm hug of sweet pumpkin and creamy ricotta, all packed with the rich heritage of Sicilian cooking. The golden pumpkin blends beautifully with tangy pecorino sheep’s ricotta and Ragusan DOP cheese, creating a dish that’s both indulgent and refined – ideal for a family lunch or a festive supper.
👨🍳 Preparation
- 1
Thinly slice the leeks and gently soften in a pan with a drizzle of extra virgin olive oil.
- 2
Add the pumpkin cut into cubes, season with salt, and cook for about 20 minutes until tender.
- 3
Transfer the vegetables to a bowl, allow to cool slightly, then stir in the ricotta and diced Ragusan DOP cheese until well combined.
- 4
Make the béchamel: melt the butter in a small saucepan, stir in the flour to form a roux. Gradually whisk in the warm milk, continuing to stir until you have a smooth, creamy sauce. Season with salt and a pinch of nutmeg.
- 5
Lightly oil a baking dish and spread a few spoonfuls of béchamel on the base, then lay down your first sheet of pasta.
- 6
Layer over the pumpkin and ricotta mixture, add a little béchamel and sprinkle some grated pecorino. Repeat the layering until all ingredients are used.
- 7
Finish with a top layer of béchamel and pecorino, dot with a few knobs of butter, then bake in a preheated oven at 200°C for 20 minutes until golden and bubbling.
- 8
Let the lasagne rest for 5 minutes before serving piping hot.
💡 Tips and Variations
For a gentler flavour, swap sheep’s ricotta for cow’s ricotta. If you like a bit of crunch, scatter chopped walnuts or almonds between the layers.
📦 Storage
- • Keep leftover lasagne refrigerated in an airtight container for 1-2 days.
- • You can freeze cooked lasagne and reheat in the oven at 180°C for 20 minutes after thawing in the fridge.
- • Avoid the microwave to preserve the crisp topping.
🍷 Pairing
Serve this pumpkin and ricotta lasagne with a chilled glass of Contea di Sclafani Grillo—a white wine with an elegant nose and dry finish, brilliantly balancing the sweetness of pumpkin and the creamy cheeses.
Give this charming pumpkin and ricotta lasagne a try – it’s a soothing nod to Sicilian autumn that’s sure to win over your family and friends. Whether it’s a weekend treat or a special occasion, share it around the table and let everyone savour the comforting flavours of this seasonal classic.
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