Cheesy Red Curry Pumpkin Lasagne Recipe | Marion's Kitchen

Ingredients

• 2 tbsp Marion’s Kitchen Red Curry Paste
• 50 g butter
• 3 cloves garlic, crushed
• 3 kg pumpkin, cut into 3cm chunks
• Sea salt and freshly ground black pepper
• 25 large basil leaves, roughly torn
• 150 g butter
• 1 kg ricotta
• 200 g Feta
• 375 g packet fresh lasagne sheets
• 100 g grated cheddar cheese
• 100 g grated mozzarella cheese

Instructions

1. 1

   Place a large deep frying pan or sauté pan over medium heat. Add the butter and once melted, stir through the garlic. Cook for 30 seconds until fragrant (but not browned), then add the Red Curry Paste and stir for 1 minute until fragrant and the oil starts to separate.

2. 2

   Add the pumpkin and stir to coat well in the curry butter. Cover with a lid and cook, stirring occasionally, for 20–25 minutes or until the pumpkin is soft and breaking down. If the mixture gets too dry, add a small splash of water to help it along. Once cooked, mash the pumpkin roughly with a masher. Mash it but leave a few chunky bits for texture. Season to taste with salt and pepper. Set aside.

3. 3

   To make the burnt basil butter, melt the butter in a small saucepan over medium heat. Once bubbling, add the basil leaves and cook for 1-2 minutes or until the butter is golden brown and the basil is crispy. Pour the basil butter into the pumpkin mixture and stir through.

4. 4

   In a mixing bowl, combine the ricotta and feta and use a fork to mix until smooth and well combined with no large lumps.

5. 5

   Preheat your oven to 200°C (fan-forced). Grease a large lasagne dish or roasting pan (approx. 27.5 x 38.5cm). Spread a thin layer of pumpkin mixture across the base of the dish. Lay over enough lasagne noodles to form a single layer. Spread over ¼ cup of the pumpkin mixture. Then spread over a ⅓ cup of the ricotta mixture. Cover with another layer of lasagne sheets. Repeat layers, finishing with a final layer of pumpkin mixture. Sprinkle over with granted cheddar and mozzarella cheese.

6. 6

   Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15-20 minutes until golden and bubbling.

7. 7

   Allow to rest for 15 minutes before slicing and serving.