This Cheesy Red Curry Pumpkin Lasagne is what happens when Thai flavour meets cheesy pasta comfort. Creamy, red curry-spiced pumpkin mash gets layered with burnt basil butter, ricotta and feta, and sheets of silky pasta. It’s warm, bold, a little spicy and very cheesy. It’s perfect for cosy dinners, meal prep, or a crowd-pleasing main with loads of flavour and no fuss.
2 tbsp Marion’s Kitchen Red Curry Paste
50g butter
3 cloves garlic, crushed
3kg pumpkin, cut into 3cm chunks
Sea salt and freshly ground black pepper
25 large basil leaves, roughly torn
150g butter
1kg ricotta
200g Feta
375g packet fresh lasagne sheets
100g grated cheddar cheese
100g grated mozzarella cheese
- Place a large deep frying pan or sauté pan over medium heat. Add the butter and once melted, stir through the garlic. Cook for 30 seconds until fragrant (but not browned), then add the Red Curry Paste and stir for 1 minute until fragrant and the oil starts to separate.
- Add the pumpkin and stir to coat well in the curry butter. Cover with a lid and cook, stirring occasionally, for 20–25 minutes or until the pumpkin is soft and breaking down. If the mixture gets too dry, add a small splash of water to help it along. Once cooked, mash the pumpkin roughly with a masher. Mash it but leave a few chunky bits for texture. Season to taste with salt and pepper. Set aside.
- To make the burnt basil butter, melt the butter in a small saucepan over medium heat. Once bubbling, add the basil leaves and cook for 1-2 minutes or until the butter is golden brown and the basil is crispy. Pour the basil butter into the pumpkin mixture and stir through.
- In a mixing bowl , combine the ricotta and feta and use a fork to mix until smooth and well combined with no large lumps.
- Preheat your oven to 200°C (fan-forced). Grease a large lasagne dish or roasting pan (approx. 27.5 x 38.5cm). Spread a thin layer of pumpkin mixture across the base of the dish. Lay over enough lasagne noodles to form a single layer. Spread over ¼ cup of the pumpkin mixture. Then spread over a ⅓ cup of the ricotta mixture. Cover with another layer of lasagne sheets. Repeat layers, finishing with a final layer of pumpkin mixture. Sprinkle over with granted cheddar and mozzarella cheese .
- Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15-20 minutes until golden and bubbling.
- Allow to rest for 15 minutes before slicing and serving.
