Pumpkin and Goat's Cheese Lasagne

Ingredients

• PUMPKIN FILLING
• Heat the oil and butter in a shallow casserole and fry the sage leaves over a ge
• Add the chopped onion and minced garlic to the pan and fry very gently for anoth
• Add the pumpkin pieces, turn well in the oniony oil and, after about 5 minutes,
• TOMATO SAUCE
• Simply pour the passata and 500ml/2 cups of water into a large jug or bowl, and
• CHEESE LAYER
• In a separate bowl beat the goat’s cheese and ricotta with the eggs, nutmeg, and
• Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, slipping in a baking sheet
• ASSEMBLY
• To assemble the lasagne, begin by putting 500ml / 2 cups of the cold tomato sauc
• Then layer with a third of the lasagne sheets, overlapping them well . Leave the
• Layer a third of the pumpkin filling over the lasagne, and dollop on a third of
• Pour the remaining cold tomato sauce over, letting it sink down and be absorbed
• Slice and chop the mozzarella balls and dot over the top
• Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the
• Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve