Truffled Roast Pumpkin and Leek Lasagne



  1. Preheat the oven to 180C.
  2. Peel, de-seed and cut butternut pumpkin into 1 cm slices.
  3. Wash and thinly slice leeks.
  4. Place pumpkin slices in a single layer in an oiled baking dish, drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes or until lightly golden and tender.
  5. Heat the truffle butter on a low heat in a large heavy-based frying pan and add the sliced leeks. Saute until soft but still uncoloured, around 15 minutes.
  6. Cover the base of a large baking dish with a little cream, cover with a layer of the lasagne sheet, add a layer of pancetta and top with pumpkin. Layer another lasagne sheet and add the sauteed leek and shaved truffle. Repeat layers and finish with a layer of lasagne sheet.
  7. Top with parmesan and sliced bocconcini and carefully pour the rest of the cream over the dish.
  8. Bake in oven for around 45 minutes or under golden.
  9. Shave extra truffle!!

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