Ricotta and Pumpkin Lasanga

the photo above is this recipe made with lamb mince

what you need:

sauce:
100gr ricotta
30gr butter
30gr plain flour
300mls milk
cheese

mince -works best with chicken or lamb
spinach
tomato paste
pumpkin
spices - i use paprika, pepper and chilli
herbs - i use parsely and chives
lasanga sheets

step 1: boil and mash the pumpkin. set aside.

step 2: fry off the mince in a small amount of oil. add the spices. add in the tomato paste and mix to combine.

step 3: in a saucepan on a low heat, melt the butter. add in the flour and mix. cook it off for around a minute making sure it doesnt stick to the bottom of the pan. slowly add the milk till the mix forms a thick sauce. add the cheese and ricotta and keep mixing till it melts. add the herbs. chop the spinach and add that too.

step 4: get out a large deep lasanga pan. start by putting a thin layer of the meat on the bottom, top with the mashed pumpkin and then the white sauce. place a layer of the lasanga sheets. continue with the layering until all the meat and pumpkin is used. add a final layer of the pasta to the top and cover with remaining cheese sauce. if you want to, add another layer of cheese on the top.

step 4: bake in 180C oven for aroun 45- 1 hour until brown and bubbling.

TIP: instant lasanga sheets need to be in contact with a wet sauce in order to cook. so make sure you layer the pasta above or below where you put the sauce.