- about 800 gram pumpkin
- about 12 lasagne sheets
- 250 gram mascarpone
- 1 recipe for pesto or use about 6 tablespoons store-bought pesto
- large handful of peast
- 1 onion
- 2 garlic cloves
- pepper and salt to taste
- olive oil
- handful of pitted black olives
- 200 gram smoked raw ham slices (e.g. Serrano ham)
- handful grated cheese
- handful grated grana padano
Kitchen equipment needed
- large oven tray lined with parchment paper
- vegetable peeler
- cutting board & chef’s knife
- small skillet
- medium-sized bowl
- large oven dish
Preparation — 30 minutes
Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit. Line a large oven tray with parchment paper and coat the oven dish with olive oil.
Peel the pumpkin and remove the seeds. Divide into thin slices and divide them over the oven tray. If it doesn’t fit, it’s best to roast them in batches. Drizzle the pumpkin slices with olive oil, pepper and salt. Roast them in the oven for about 10 minutes, depending on the oven and thickness of the slices.
Meanwhile peel and finely chop the onion and garlic cloves. Heat a bit of olive oil in a small skillet and sauté the onion and garlic for a few minutes. Add a handful of peas and sauté a bit more and then set aside to cool off. Divide the olives in halves or quarters and set aside. Combine mascarpone with pesto and the pea-mixture and season with pepper and salt.
Finishing the pumpkin, ham and pesto lasagne — 45 minutes
Start with a layer of pre-cooked pumpkin slices, then a layer of lasagne sheets with a thin layer of mascarpone mixture on top. Add a few pieces of black olive a some grated grana padano and then start with pumpkin slices again, lasagne sheets, mascarpone mixture etc.
End with a layer of pumpkin slices and finish with olives, grated cheese and grated grana padano. Bake the lasagne in the oven for about half an hour, or until the cheese has melted nicely and the lasagne sheets are cooked. The exact time depends on your oven, enjoy!