Preparation 15 mins.
Cooking 15 mins.
500g fresh lasagne sheets
¼ cup (60ml) extra virgin olive oil
1 tablespoon fresh sage leaves
1kg butternut pumpkin, sliced thinly
4 cloves garlic, sliced thinly
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper
½ cup (40g) grated parmesan cheese
Heat 1 tablespoon of the oil in a large non-stick pan. Add sage leaves and fry until crisp. Remove to kitchen paper to drain.
Break the lasagne sheets into long rough strips. Cook it in a large pan of boiling well-salted water until just tender. Drain, reserving 2 tablespoons of the cooking liquid.
Meanwhile, add the butter and remaining oil to the sage oil in the pan, add pumpkin and cook, stirring gently, until it is just tender. Add garlic and thyme, stir and cook until fragrant. Season to taste with salt and pepper.
Just before serving, toss cheese through the pasta with the reserved cooking liquid. Sprinkle with sage leaves and extra parmesan cheese flakes, if desired.