Todd English's pumpkin lasagna with ginger cream

Todd English's pumpkin lasagna with ginger cream

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup maple syrup

  • 3

    tbsp blended oil

  • 10

    tbsp unsalted butter

  • 6

    ea. sugar pumpkins

  • 1

    Lb fresh ricotta

  • ¾

    cup parmesan cheese

  • 1

    tbls chopped parsley

  • 1

    tsp fresh grated nutmeg

  • Extra virgin olive oil

  • 1 dozen

    fresh sage pasta sheets cut in squares (substitute dry pasta)

  • 1

    qt cream

  • 1

    ea fresh ginger rough chopped

  • ½

    lb of Hazelnuts chopped

  • 18

    sage leaves


1. 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 filling 2. Fold the ricotta and parmesan together and season with salt & pepper, nutmeg, and parsley 3. Blanch the pasta sheets in salted boiling water for a minute, toss with extra virgin olive oil and lay out to cool 4. 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 bubbling 5. In a saucepan steep the cream with the ginger and let stand 20 minutes, blend the mixture and strain. Reserve 6. Drizzle ginger cream over lasagna & garnish with chopped hazelnuts and sage leaves Serving Size Serves 4


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