Rolled wild garlic and pumpkin lasagne with pesto cream

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Wild garlic has a short growing season during the spring months. If unavailable, chives mixed with a little garlic could be used instead. You are probably confused by a rolled lasagne, but why not? All the flavours of a classic lasagne are rolled tightly in this pasta dish to great effect.


  • 400 g pumpkin (or butternut squash), peeled, deseeded and cut into large pieces
  • 6 tablespoons olive oil


Preheat the oven to 190°C/375°F/gas mark 5. Place the pumpkin in a roasting tin, drizzle over the olive oil and cook in the oven for 25 minutes