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.

Pork and Pumpkin Lasagna with Miso and Crispy Sage

Serves: 8–10

Prep time: 1½ hours

Total time: 4 hours (mostly inactive)

Tom’s Tip: Make "Scarpetta"

Scarpetta (Italian for "little shoe") is the tradition of mopping up every last bit of sauce with bread.

Grab a slice of Earl’s focaccia and don't let any of this lasagna goodness go to waste!

 
 

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.

 
THOMAS NEWFIELD