Pumpkin, sage and zucchini lasagne

Tender pumpkin and ribbons of zucchini are delicately flavoured with fresh sage to make this deep, layered vegetable lasagne.

  • 5 hrs 15 mins cooking
  • Serves 6
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Pumpkin, sage and zucchini lasagne
  • 1 kilogram pumpkin, chopped coarsely
  • 60 gram butter, chopped
  • 5 clove garlic, crushed
  • 1 1/2 tablespoon finely chopped fresh sage
  • 3 cup (720g) firm ricotta cheese
  • 1 egg
  • 1/4 teaspoon ground nutmeg
  • 1 cup (80g) finely grated parmesan cheese
  • 3 zucchini
  • cooking-oil spray
  • 1/3 cup (80ml) pouring cream
  • 8 dried instant lasagne sheets (120g)
  • 1 cup (100g) coarsely grated mozzarella cheese


Pumpkin, sage and zucchini lasagne
  • 1
    Boil, steam or microwave pumpkin until tender; drain.
  • 2
    Melt butter in a large frying pan over medium heat; cook garlic and sage for 1 minute or until fragrant. Stir in pumpkin; remove from heat. Season.
  • 3
    Combine ricotta, egg, nutmeg and half the parmesan in a large bowl; season.
  • 4
    Thinly slice zucchini lengthways using a vegetable peeler.
  • 5
    Lightly spray a 4.5-litre (18-cup) slow cooker with oil. Drizzle 2 tablespoons of cream over base; top with 2 lasagne sheets, breaking to fit.
  • 6
    Spread one-third of the pumpkin mixture over pasta; top with one-third of the zucchini slices, then one-quarter of the ricotta mixture. Top with 2 more lasagne sheets. Repeat layering, finishing with pasta. Pour over the remaining cream, then spread with the remaining ricotta mixture. Sprinkle with mozzarella and remaining parmesan. Cook, covered, on low, for 4 hours or until pasta is tender.

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