Lasagna Season is Fast Approaching
Get ready, this is autumn comfort food at its finest.
Our Pork and Pumpkin Lasagna with Miso and Crispy Sage lands somewhere between a traditional lasagna Bolognese and a white butternut lasagna. Pumpkin purée replaces the usual tomato, and thin slices of butternut squash melt into the layers. Miso brings a deep savouriness that balances the natural sweetness of the pumpkin.
This is a rich, hearty dish, and the leftovers are even better the next day.
The recipe
Pork and Pumpkin Lasagna with Miso and Crispy Sage
- Serves
- 8–10
- Prep time
- 1½ hours
- Total time
- 4 hours (mostly inactive)
Ingredients
- Dairy
- 1.2L whole milk
- 70g unsalted butter
- 170g Parmigiano Reggiano, grated
- Protein
- 140g pancetta, diced
- 900g ground pork
- Produce
- 3 celery stalks
- 1 large yellow onion
- 8 garlic cloves
- 2 large handfuls of sage leaves
- 450g butternut pumpkin (for layering)
- 500g pumpkin (for purée)
- Pantry
- 1 tbsp olive oil, plus extra for drizzling
- Salt and freshly ground black pepper
- 60g miso paste
- 375ml dry white wine
- 1¼ tsp red pepper flakes
- 375ml chicken stock (or water)
- 2 tbsp sherry vinegar
- 1 whole nutmeg (or ¾ tsp ground)
- 450g lasagna sheets
- 45g plain flour
Method
- 1. Make the Pumpkin Purée
- Cut 500g pumpkin in half, scoop out seeds, and cut into cubes.
- Drizzle with olive oil and roast at 180°C for 45–60 minutes until soft.
- Let cool, scoop out flesh, and blend until smooth. Add a splash of water if needed to loosen. Season lightly.
- 2. Prepare the Ragu
- Finely chop celery, onion, pancetta, and half the sage leaves (about 2 tbsp).
- In a large pot over medium heat, cook pancetta with 1 tbsp olive oil until crisp (5–7 minutes).
- Increase heat to high. Add pork in large clumps, season, and cook undisturbed until caramelised (8–10 minutes).
- Break pork apart with a spoon, incorporating pancetta.
- Add celery, onion, garlic, and sage. Reduce heat to medium, cook until softened (8–10 minutes).
- Push pork and veg aside; stir miso paste into the fat. Mix everything together.
- Deglaze with wine, scraping the bottom of the pot. Simmer 3–4 minutes.
- Add pumpkin purée, red pepper flakes, and stock. Simmer gently, covered, stirring occasionally for 1–3 hours.
- Finish with sherry vinegar, adjust seasoning, and keep covered.
- 3. Make the Béchamel
- Heat milk in a small pot (do not boil).
- In another pot, melt butter, then whisk in flour to form a roux. Cook until light golden (about 4 minutes).
- Slowly whisk in the hot milk until smooth.
- Simmer, whisking often, until thickened (8–10 minutes).
- Season with salt, pepper, and grated nutmeg.
- 4. Cook Pasta and Prepare Butternut
- Boil lasagna sheets in heavily salted water until just pliable (5–6 minutes).
- Cool immediately in ice water, then toss with olive oil to prevent sticking.
- Peel and thinly slice the butternut pumpkin into 5mm half-moons.
- 5. Assemble the Lasagna
- Preheat oven to 190°C.
- Butter a 22x33 cm baking dish.
- Start with a thin layer of ragu. Then layer noodles → ragu → béchamel → parmesan → butternut slices (seasoned) → repeat.
- Finish with noodles topped with béchamel, remaining butternut, parmesan, and sage leaves. Drizzle with olive oil and season.
- 6. Bake
- Bake uncovered for 40–50 minutes until golden and bubbling.
- Broil for 1–2 minutes to crisp the top.
- Rest for at least 20 minutes before slicing.
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