Pumpkin lasagne - comfort food

PUMPKIN AND RICOTTA LASAGNE

The lasagne dish. This is a dish that many of my friends will remember, bought by my dear late husband, Don and part of a 12 piece dinner setting called Figgi from Norway. Ever since I was 16 this dinner set was on my wishlist. I still use it every day and still love it.

Lasagne sheets. If I am being lazy I use fresh lasagne sheets from the supermarket because they are quick and easy. If I am being creative and a purist, I make my own lasagne sheets. But the middle of summer is not the best time to make hand made lasagne. Sometimes we use dried italian lasagne pasta, but fresh is far superior in this instance.

First roast the pumpkin, adding a littel seasoning. Wrap up chunks in Glad Bake to keep the moisture in, similar to when you roast a whole garlic clove.

Next smash the cooked pumpkin. I like to use the Mouli, my favourite kichen (Ludite friendly) tool. It gives a texture without spoiling the cooked ingredient. Ah, trust the Italians for their simplicity.

What I like most about this recipe, is the simplicity and the observation of Italian principles, less is more. Using only few ingredients and not being overly spiced or 'souped up' this dish is easy on the palette, and even more splendid the next day. It is one of our comfort foods. The original recipe came from Good Weekend years ago and we don't vary the recipe too much.

Pumpkin, ricotta, finely grated Parmesan, good quality Fetta or goats cheese (extra tasty), strips of pancetta, butter, raw ginger grated, toasted pine nuts and lightly fried sage leaves on top. layer the cheese mix alternately with lasagne sheets and pancetta and add the fried sage leaves to the top layer. Simply delicious!