Thai Pumpkin Lasagna

Preheat oven to 450 degrees F. Bring a pot of salted water to a boil.

In a large saute pan, heat 1 tablespoon olive oil over medium heat. Add the shallots and sweat for 3 minutes; add the garlic and sweat a minute longer.

Meanwhile, whisk together the curry paste and coconut milk with a fork until well combined. Err on the side of less spice as curry pastes vary in heat, you can always add more.

To the shallots, add the pumpkin, ricotta, curried coconut milk and one handful basil leaves. Bring to a simmer then reduce to a medium low simmering to reduce and thicken. Stir often to prevent sticking

Once the water is boiling, cook the pasta, about 10 minutes according to package directions. Drain the pasta and toss with olive oil to prevent sticking.

Once the pumpkin filling has thickened, about 10 minutes, turn off the heat and stir in half the grated Parmesan. Adjust seasoning with salt and pepper.

Spray a baking sheet with non-stick cooking spray.

Working with one pasta sheet at a time, put about two tablespoons of the pumpkin filling on one end of a third of the pasta sheet. Fold sheet over and top with another two tablespoons on one third. Fold sheet over filling one last time and top with another third. You should now have three layers of pasta and filling.

Repeat with remaining sheets of pasta, you should get about 6 individual lasagnas in all.

Sprinkle lasagnas with remaining Parmesan. Put in oven to melt cheese, about 5 minutes.

Meanwhile, in small saucepan or saute pan over medium high heat, melt butter swirling constantly. Once melted continue to cook and swirl until butter starts to brown.

Once the butter gives off a nutty aroma and has turned a medium to light brown, turn off heat and throw in the two handfuls of basil. This will stop the cooking of the butter and fry the basil.

Remove lasagnas from oven when cheese is melted. Serve each drizzled in brown butter and topped with crispy basil.