14 2008-07-24T00:01:15+01:00 This comforting meal is surprisingly simple, and very seasonal. 75 * [[75ml]] [[olive oil]] * [[500g]] pumpkin flesh, diced * Pinch of cayenne * Pinch of [[Spanish smoked paprika|paprika]] * Pinch of freshly grated nutmeg * [[Salt]] * Ground [[black peppercorns|black pepper]] * Fresh rosemary * [[225g]] ricotta [[chese]] * [[50g]] [[butter]] * [[50g]] [[flour]] * [[350ml]] [[milk]] * [[250g]] fresh raw lasagne * [[35g]] freshly grated Parmesan [[cheese]] # Heat the olive oil in a roasting dish, add the pumpkin flesh and season with the cayenne, paprika, nutmeg and a little salt and freshly ground black pepper. Add the fresh rosemary, place into a pre heated oven set at gas mark 6/200C/400F and cook for an hour until the flesh is tender. # Add the ricotta cheese and mix through, remove from the heat and leave to infuse. # Make a white sauce by melting the butter, adding the flour and mixing together. Cook gently over a low heat and slowly add the milk, stirring to ensure that the sauce is smooth. Season. # Cover the base of an ovenproof dish with a little of the sauce, add a layer of the lasagne and top with the pumpkin mixture. Repeat with another layer of each and top with the parmesan cheese. # Bake in the oven for about 10 minutes until the top is golden brown. false true false false false true true false true 2.97711978465679676985195154777927 4458 13272.0 1 Save more pumpkins false approved KevinWoodford@lovefoodhatewaste.com cf81a9dc5b177108 14 false Kevin Woodford