Pumpkin Lasagna with Marinated Avocado
This cosy pumpkin lasagna gets a fresh, zesty twist with marinated avocado, adding creamy brightness and a hint of heat to every comforting, golden-baked layer.
Ingredients
2 avocados
8 tbsp avocado oil
800 g pumpkin, in 1 cm cubes
3 garlic cloves
6 basil sprigs
1.4 litre tomato passata
250 g lasagna sheets
1 mozzarella ball (125 g)
Zest and juice of 1 lemon
Dried chilli flakes, to taste
Equipments
Baking sheet lined with baking paper
Ovenproof dish (30 x 20 cm)
For
4 people
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Instructions
- Preheat the oven to 220ºC. Toss the pumpkin cubes with 2 tablespoons of avocado oil and spread them out over the baking sheet. Roast the pumpkin cubes in the preheated oven for about 20 minutes.
- Finely chop the garlic and the leaves of 4 basil sprigs. Heat 2 tablespoons of avocado oil in a frying pan. Sauté the garlic with the finely chopped basil for 1 minute.
- Add the passata and bring to a boil. Turn the heat down to low and simmer for 10 minutes.
- Take the pumpkin cubes out of the oven. Lower the oven temperature to 200ºC.
- Spoon a layer of tomato sauce into the ovenproof dish and cover with lasagna sheets. Add the roasted pumpkin cubes to the rest of the tomato sauce. Season with salt and pepper.
- In the ovenproof dish, make more layers with the lasagna sheets and the pumpkin sauce. Finish with a layer of sauce. Tear the mozzarella into pieces and divide over the lasagna.
- Bake the lasagna in the preheated oven for about 25 minutes until golden brown and done.
- Halve the avocados, remove the stones and peel off the skin. Dice the avocado. Mix the avocado cubes with the lemon zest, the lemon juice and 4 tablespoons of avocado oil. Add chilli flakes to taste.
- Take the lasagna out of the oven. Top with the marinated avocado and the leaves of the last 2 sprigs of basil.
Recipe Tip
- Top the lasagna with marinated avocado with some coarsely chopped and roasted hazelnuts for an extra autumnal touch.
