Ingredients
60g butter
¼ cup (60ml) extra virgin olive oil
1kg butternut pumpkin, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 tsp fresh thyme leaves
Salt and freshly ground black pepper
500g fresh lasagne sheets
2 tsp fresh sage leaves
½ cup grated parmesan cheese
2 ripe red tomatoes, peeled, deseeded and finely chopped
Parmesan cheese flakes, to serve
Method
1. Heat 50g butter and oil in a large non-stick pan, add pumpkin and cook, stirring gently, until pumpkin is golden brown. Add garlic and thyme; cook, stirring, until fragrant. Season to taste with salt and pepper.
2. Meanwhile, tear the lasagne sheets into long pieces. Cook in a large pan of boiling well-salted water until just tender. Drain, reserving 2 tablespoons of the cooking liquid.
3. Toss pumpkin mixture gently through pasta with tomatoes and reserved cooking liquid.
4. Melt remaining 10g butter in the pan and quickly fry sage leaves. Add cheese and sage to pasta mixture. Sprinkle with extra parmesan cheese flakes, if desired.