Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pumpkin and Ricotta Lasagne: A Creamy Taste of Autumn
Discover how to make pumpkin and ricotta lasagne, a comforting vegetarian dish with delicate flavours, perfect for chilly autumn days.
📖 What is it
Discover how to make pumpkin and ricotta lasagne, a comforting vegetarian dish with delicate flavours, perfect for chilly autumn days.
🛒 Ingredients
▸ For the lasagne
- ✓ 250g fresh lasagne sheets
- ✓ 500g pumpkin
- ✓ 2 leeks
- ✓ 250g sheep’s ricotta
- ✓ 200g Ragusan DOP cheese
- ✓ 150g grated Sicilian pecorino DOP
- ✓ Extra virgin olive oil, to taste
- ✓ Salt, to taste
▸ For the béchamel sauce
- ✓ 500ml milk
- ✓ 50g butter
- ✓ 50g plain flour
- ✓ Nutmeg, to taste
📊 Nutritional Information
Dive into the warm, cosy flavours of Sicilian autumn with this pumpkin and ricotta lasagne. The silky sweetness of pumpkin combined with the richness of sheep’s ricotta and the bold character of Ragusan DOP cheese offers a truly heartwarming dish that evokes family traditions and festive gatherings, filled with the scents of the earth and authentic home cooking.
👨🍳 Preparation
- 1
Thinly slice the leeks and gently soften them 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, let them 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, stirring continuously until smooth and creamy. Season with salt and a pinch of nutmeg.
- 5
Grease a baking dish with a little olive oil and a few spoonfuls of béchamel, then lay down the first layer of lasagne sheets.
- 6
Spread over some of the pumpkin and ricotta mixture, add a little béchamel and sprinkle with grated pecorino. Repeat the layers until all ingredients are used up.
- 7
Finish with a layer of béchamel and pecorino, dot with small knobs of butter, and bake in a preheated oven at 200°C for 20 minutes until golden and bubbling.
- 8
Allow to rest for 5 minutes before serving piping hot.
💡 Tips and Variations
- •
For a milder flavour, swap the sheep’s ricotta for cow’s ricotta while keeping the dish wonderfully creamy.
- •
Add a delightful crunch by sprinkling toasted walnuts or almonds between the layers for a lovely textural contrast.
- •
To really elevate the dish, use homemade fresh pasta sheets — thin and tender, they soak up the sauce beautifully.
- •
For a lighter vegetarian option, replace the Ragusan cheese with a cashew cream to keep it dairy-free yet creamy.
- •
The secret to perfection lies in slow, gentle cooking, allowing the flavours to meld and develop fully.
📦 Storage
- • Store any leftovers in an airtight container in the fridge, where they’ll keep well for a day or two.
- • For longer storage, freeze cooked portions; thaw in the fridge before reheating in the oven at 180°C for about 20 minutes.
- • Avoid microwaving as it can soften the lovely golden crust and diminish the dish’s delightful texture.
🍷 Pairing
Pair these lasagne with a Sicilian white wine like Grillo from the Contea di Sclafani, whose fresh, floral notes beautifully balance the pumpkin’s sweetness and the creamy cheeses. Alternatively, a young Catarratto or a Ligurian Vermentino would also work wonderfully. If you prefer red, a light, fruity Nero d’Avola will complement the flavours without overpowering them.
Making pumpkin and ricotta lasagne is like bringing a slice of Sicily to your table — full of authentic flavours and heartwarming traditions. This rich, comforting dish is perfect for sharing special moments with loved ones. So why not roll up your sleeves, get cooking, and treat your family and friends to a delicious taste of home?
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