This is obviously really tasty, give the presence of burnt butter sage and goat's cheese. If you can't find cavolo nero, kale is fine. Or literally any other leafy green, realistically. Use the mandolin slicer to get the pumpkin nice and thin - just don't tell Nick if you have a slip.
- 1.2kg jap pumpkin, peeled, seeds removed, cut into thin slices
- 3 red onions, cut into wedges
- 3 cloves garlic
- 2 tbsp sage leaves, shredded, plus an extra 1/4
- 1 tbsp EVOO
- 2 tbsp maple syrup
- 1 tbsp white wine vinegar
- sea salt and black pepper, to taste
- 375g fresh lasagne sheets
- 100g cavolo nero, trimmed and shredded
- 300g soft goat's cheese (we used hard and I suspect it made no difference anywhere but our budget)
- 4 cups (400g) grated mozzarella
- 50g unsalted butter, chopped
- Preheat oven to 220C. Place the pumpkin, onion, garlic, sage, oil, maple syrup, vinegar, salt and pepperoni a large bowl and toss to combine.
- Divide between two large oven trays lined with non-stick baking paper and cook, swapping trays halfway, for 20-25 minutes or until lightly golden. Allow to cool slightly. Reduce the oven temperature to 200C.
- Line the base of a lightly greased 29cmx22cm (4L capacity) ovenproof dish with 1 layer of lasagne sheets, trimming to fit.
- Top with 1/3 of the pumpkin mixture, 1/2 cup of the cavolo nero, 1/3 of the goat's cheese and 1 cup of mozzarella. Repeat with remaining ingredients to form two more layers, finishing with a layer of lasagne sheets.
- Melt the butter in a small non-stick frying pan over medium heat and cook for 1 minute or until foamy. Add the extra sage and cook for a further 1 minute or until crispy. Remove the sage from the butter and set aside. Spoon the melted butter over the lasagne, sprinkle with the remaining mozzarella and cook for 20-25 minutes or until golden. Top with the reserved sage leaves to serve.