Yesterday I made a large batch of ricotta, and then wanted to use some of it in dinner. I also had in the fridge some leftover pumpkin galette filling from dinner a few days ago. And over the weekend, I had made some pepper oil to use with pasta.
What came out of it all was a pumpkin ricotta lasagne that was an absolute hit.
I can’t even begin to give you a recipe. It would start with, “Make too much pumpkin galette filling on Saturday, pepper oil on Sunday, and a vat of goat milk ricotta on Wednesday…”
But the final assembly followed this recipe, and yielded a beautiful white and orange striped dish that kept its form well when cut. It would have been perfect for a dinner party, served with a leafy green salad. Perfect, because we didn’t even eat half of it—it’s much denser than a normal lasagne, and would have easily fed five more people.
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