This is a great recipe that you can throw together during the week when you don’t have a lot of time and it is very tasty. I found it in the August edition of Delicious magazine.
1 clove garlic finely chopped
3/4 cup of milk
Pinch of nutmeg
1 1/4 cups of grated Parmesan
250g instant lasagne sheets
1/4 cup olive oil
1kg butternut pumpkin peeled, halved lengthways and thinly sliced.
8 slices Prosciutto
2 long red chillies, seeds removed and finely chopped
10 sage leaves
Combine ricotta, garlic, milk, nutmeg and half the Parmesan, then season well.
Place lasagne sheets in a bowl and cover with boiling water until soft. Grease a 3L capacity ovenproof dish with oil. Lay one third of the sheets on the bottom and arrange half the pumpkin, prosciutto, chilli and sage.
Drizzle with some olive oil and then add one third of the ricotta mix. Repeat these layers finishing with a layer of ricotta on the top.
Cover the surface with baking paper and foil and bake for 40 minutes, uncover and spread over the rest of the Parmesan and bake for a further 15 minutes until golden.
Enoy the Joy Girls xx