A big fan of lasagne, but not a big fan of the effort and mess a traditional lasagne creates, @eleanor.cripps has created this brilliant, rustic one-pot lasagne that is perfect cooked in a Biroix Dutch Oven. “It has the most delicious pumpkin, olive, and feta sauce, finished off with crispy sage and a velvety ricotta béchamel. It’s cheesy, oozy, and insanely delicious, just like lasagne should be!” And she’s not wrong. Known for her simple-living ethos, Eleanor has leaned into the imperfect (re. wonky lasagne!) to celebrate this family favourite. Dig in!
What you need - Lasagne:
- 600 grams of pumpkin, cut into 2cm cubes
- 1 ½ cups of pitted green olives
- 200 grams of feta cheese, cut into 1cm cubes
- Small bunch of kale, stalks removed and roughly chopped
- 2 cans of cherry tomatoes
- 4 tablespoons of extra virgin olive oil
- 300gram fresh lasagne sheets
- 1 cup of ricotta
- ½ cup of cream
- ½ teaspoon of nutmeg
- 1 tablespoon of cornflour or regular flour
- ½ teaspoon of sea salt
- What you need – Topping:
- Handful of fresh sage
- ½ cup of slivered almonds
How to make:
- Preheat your oven to 180°C.
- Add the pumpkin to your Biroix Dutch Oven and cover with salted boiling water.
- Put the lid on and simmer on low for 10 minutes – until the pumpkin is tender when pierced with a fork.
- Drain, reserve a little of the cooking water, and add the olives, feta, kale, and cherry tomatoes.
- Season with sea salt and freshly cracked pepper, then toss well until combined.
- Tear, or slice your lasagne sheets into rough strips and toss through the sauce, making sure there are some chunky pieces at the top to create a layer.
- Add all the béchamel sauce ingredients to a blender and pulse until smooth and creamy.
- Pour the white sauce over the top, then sprinkle with fresh sage and almond slivers. Finish with an extra drizzle of extra virgin olive oil.
- Bake for 30 minutes, or until golden and bubbling.