Pumpkin rosemary truffle ricotta lasagne bake

Step 1

Preheat the oven to 180°C.

Step 2

To make pumpkin puree, cut half the pumpkin into 2cm pieces. Transfer to a deep-sided baking tray with carrot, butter, rosemary, garlic and stock. Cover with baking paper, then enclose tightly with foil. Roast for 1 hour or until vegetables are tender. Transfer to a food processor and whiz until smooth. Season. Set aside.

Step 3

Whisk ricotta, milk, egg yolks and three-quarters pecorino in a bowl. Thinly slice remaining pumpkin.

Step 4

Spoon one-third pumpkin puree into a 2L (8-cup) baking dish and top with 2 lasagne sheets. Top with one-third sliced pumpkin, then one-third ricotta mixture. Top with 2 lasagne sheets, then one-third pumpkin puree and one-third sliced pumpkin. Spread over onion jam. Top with one-third ricotta mixture, then remaining 2 lasagne sheets. Finish with the remaining one-third pumpkin puree, one-third sliced pumpkin and one-third ricotta mixture, then scatter with remaining 75g pecorino.

Step 5

Cover with baking paper and foil, and bake for 1 hour 30 minutes or until pumpkin is tender. Remove foil and paper, and bake for a further 30 minutes or until golden. Scatter with extra rosemary and extra pecorino to serve.