Rolled wild garlic and pumpkin lasagne with pesto cream

Name: Rolled wild garlic and pumpkin lasagne with pesto cream
Yield: Serve 4
Ingredients: 45 g fresh flat-leaf parsley; 1 quantity of pasta dough made into 12 fresh lasagne sheets (see PG TIPS); salt and freshly ground black pepper; 2 tablespoons freshly grated castelli vegetalia (parmesan-style cheese); 2 tablespoons olive oil; 25 g freshly grated castelli vegetalia; 2 garlic cloves; 25 g unsalted butter; 2 tablespoons chopped fresh rosemary leaves; 1 tablespoon double cream; 200 g ricotta cheese, well drained; 4 tablespoons fresh white breadcrumbs; 6 tablespoons olive oil; 4 tablespoons double cream; 3 tablespoons chopped fresh wild garlic; 45 g blanched almonds; 25 g plain flour; 400 g pumpkin (or butternut squash), peeled, deseeded and cut into large pieces; 300 ml whole or soy milk

Preparation info

Serve
4

Difficulty
Medium

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.

Ingredients

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

Pasta
Spring
Vegetarian

Method

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