Ravioli Lasagne (Sage Pumpkin & Pesto Tofu Ricotta Lasagne)

If you adored ravioli or "pillow pasta" as a child, this recipe is for you. The two ravioli's of my childhood were spinach and ricotta, as well as pumpkin and ricotta – so naturally I had to roll (or stack) them into one delicious dish. This lasagne is fresh, comforting and a great way to use up loads of pumpkin when pumpkin soup is – I think we all can admit – rather underwhelming.

INGREDIENTS

• 1 x box gluten-free lasagne sheets (fresh or dried)

Sage Butter Pumpkin Purée

• 1/2 large pumpkin, skin removed & chopped into large chunks (approx. 1.25kg prepared amount)
• 80g dairy-free butter
• small handful (approx. 8–10) sage leaves, finely chopped
• 1 tbsp garlic extra-virgin olive oil
• big pinch salt

Pesto Tofu Ricotta

• 800g firm tofu, drained (not extra-firm)
• 2 giant scoopfuls (100g) dairy-free basil pesto
• 1 big glug garlic extra-virgin olive oil
• 1 big glug extra-virgin olive oil
• big pinch salt
• generous grind pepper
• 2 spring onions, roughly chopped
• 1 handful dill, roughly chopped
• 1 handful parsley, roughly chopped
• 2 handfuls dairy-free cheese (e.g. feta, cheddar) + extra to top (optional)

METHOD

1. Preheat the oven to 180C/360F.
2. To make the Sage Butter Pumpkin Purée, boil the pumpkin chunks until tender. Meanwhile, melt the butter in a small saucepan, add the chopped sage and swirl around occasionally for a few minutes (the butter will be bubbling) until the sage is fragrant. Remove from the heat, add the garlic extra-virgin olive oil and salt. Drain the pumpkin once knife tender. Mash into a purée. Add the sage butter and mix to combine. Set aside.
3. To make the Pesto Tofu Ricotta, rip the tofu into chunks and add to a food processor with a sharp blade attachment. Add the pesto, both oils, salt and pepper and blend into a ricotta-like consistency. Add the remaining ingredients and blend until combined. If you don't have a food processor, mash the tofu in a large bowl as fine as you can – then stir through the remaining ingredients.
4. Build your lasagne with the lasagne sheets, prepared Pesto Tofu Ricotta and Sage Butter Pumpkin Purée – in that order as it's easier to spread the pumpkin purée on top of the tofu layer. Sprinkle with more cheese to finish if desired, but the lasagne will have a delicious appearance either way. 
5. Bake in the preheated oven for 40-45 minutes. Sit for 10+ minutes before slicing and serving. Buon appetito!