Name: Pumpkin & Goat’s Cheese Lasagne with Rocket & Pepita Salad
Total time: 4 h 25 min
Yield: 10
Ingredients: 3.4kg (12¾lb) butternut pumpkins, halved lengthways; 2 tablespoons extra virgin olive oil; 4 medium leeks (1.4kg), sliced thinly; 4 cloves garlic, crushed; ½ teaspoon ground nutmeg; 1kg (2lb) firm ricotta; 3 egg yolks; 1 teaspoon finely grated lemon rind; 1¼ cups (100g) finely grated parmesan; 1 cup (250ml) pouring cream; ¼ cup finely chopped fresh sage leaves; 1½ tablespoons chopped fresh chives; 6½ fresh lasagne sheets; 150g (4½oz) soft goat’s cheese, crumbled; ROCKET & PEPITA SALAD; 2 teaspoons lemon juice; 1 teaspoon wholegrain mustard; 1½ tablespoons extra virgin olive oil; 100g (3oz) baby rocket (arugula) leaves; ¼ cup pepitas (pumpkin seed kernels), toasted

VMG Recipes