Ingredients
Method
1.Preheat oven to 180°C. Grease a 2-litre oven-proof dish.
2.Toss pumpkin and oil together on an oven tray, then season. Cover with foil, then roast for 25-30 minutes until pumpkin is tender. Cool slightly, then transfer to a bowl with sage and mash roughly.
3.In a bowl, mash ricotta with cream and nutmeg. Line base of dish with lasagne sheets, trimming to fit.
4.Cover with quarter each pumpkin mixture, ricotta mixture, spinach and cheese. Repeat layers.
5.Bake, covered with foil, for 15 minutes. Remove foil, then bake for a further 15-20 minutes until lightly golden. Set lasagne aside for 10 minutes before slicing and serving with salad leaves.
Note
- Buy ricotta from the deli counter, as the cheese sold there will not be so wet as in packets.