One-pot Wonky Lasagne with Pumpkin, Sage & Olives

One-pot Wonky Lasagne with Pumpkin, Sage & Olives

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!

Serves: 6

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
What you need – Béchamel Sauce:
  • 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.