Ingredients

• 90ml/3fl oz extra virgin olive oil
• 1kg/2lb 3oz pumpkin
• peeled
• seeds removed
• cubed
• paprika
• to taste
• freshly grated nutmeg
• to taste
• salt and freshly ground black pepper
• 250g/9oz fresh ricotta cheese
• 250g/8¾oz green lasagne pasta sheets
• 150ml/5¼fl oz milk
• 25g/1oz grated parmesan cheese
• or vegetarian parmesan-style grating cheese
• 55g/2oz butter
• 55g/2oz plain flour
• 350ml/10½fl oz milk

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook
• covered
• stirring gently from time to time
• until the pumpkin is tender
• up to one hour.
• Season the pumpkin with plenty of paprika
• a grating of nutmeg
• freshly ground black pepper and a little salt
• to taste.
• Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand.
• For the béchamel sauce
• melt the butter in a small saucepan without letting it brown. Add the flour little by little
• stirring constantly to prevent lumps from forming.
• When the flour has evenly absorbed the butter
• continue to cook
• stirring
• for 4-5 minutes.
• Add the 350ml/10½fl oz milk a little at a time
• strirring constantly to make a smooth
• thick and creamy sauce. Season.
• Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top
• followed by another layer of pumpkin and another layer of pasta
• followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets.
• Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers.
• Bake for ten minutes in the preheated oven
• remove and spread the béchamel sauce on top.
• Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp.
• Remove from the oven
• sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately.