Chef Luca Ciano’s Pumpkin & Amaretti Lasagna
Serves
4
Preparation
10
minutesCooking Time
25
minutesGreat Italian cooking doesn’t need fuss. Just beautiful ingredients treated simply.
Ingredients
375 g 375 Chef Luca Ciano Lasagna
1 jar 1 Chef Luca Ciano Pumpkin Amaretti Sauce
1 1 quantity of bechamel sauce
200 g 200 fresh ricotta (divided into 4 portions)
4 cups 4 baby spinach (divided into 4 portions)
100 g 100 Grana Padano, grated (divided into 4 portions)
8 8 amaretti biscuits, crumbled (divided into 4 portions)
Method
- Preheat oven to 180°C.
- Spread half a cup of the bechamel sauce over the base of an 8-cup-capacity (2 litres) baking dish. Top with a sheet of lasagna.
- On top of the lasagna pasta sheet, spoon a layer of the Pumpkin Amaretti sauce, then a portion of the ricotta, then a portion of the spinach, a portion of the Grana Padano and a portion of the crumbed amaretti biscuits.
- Repeat the sequence of layers four times.
- Bake lasagne for 25-30 minutes, until bubbling and golden. Once cooked, allow it to rest for 10 minutes then serve.
Notes
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