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Sugar pumpkin lasagna with ginger cream and brown butter hazelnuts

Serves 4 Servings
Serves 4 Servings


  • 1/2 cup maple syrup
  • 3 tablespoon blended oil
  • 10 tablespoon unsalted butter
  • 6 tablespoon ea. sugar pumpkins
  • 1 pound fresh ricotta
  • 3/4 cup parmesan cheese
  • 1 cup tbls chopped parsley
  • 1 teaspoon fresh grated nutmeg
  • 1 teaspoon dozen fresh sage pasta sheets cut in squares (substitute dry pasta)
  • 1 quart cream
  • 1 quart ea fresh ginger rough chopped
  • 1/2 pound hazelnuts chopped
  • 18 pound sage leaves


Baking Directions:


Core pumpkins and toss with maple, oil, salt and pepper, Roast at 400 degrees for about 40 minutes until cooked, but not to soft.

Once cooled, roughly chop the pumpkin into a filling2. Fold the ricotta and parmesan together and season with salt & pepper, nutmeg, and parsley3. Blanch the pasta sheets in salted boiling water for a minute, toss with extra virgin olive oil and lay out to cool4. Start to build the lasagna in the cocette, butter the pan, lay a sheet of pasta followed by pumpkin puree followed by cheese mixture, repeat till you have at least 6 layers or the height of the pan.

Finish the top layer with left over grated parmesan.

Bake in the oven about 30 minutes until golden brown and bubbling5. In a saucepan steep the cream with the ginger and let stand 20 minutes, blend the mixture and strain.

Reserve6. Drizzle ginger cream over lasagna & garnish with chopped hazelnuts and sage leaves