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Pumpkin lasagne
90ml/3fl oz extra virgin olive oil
1 kilo/3lb 2¼oz pumpkin, peeled, seeded and diced
250g/9oz fresh ricotta cheese
paprika to taste
nutmeg to taste
fresh ground black pepper
For the béchamel sauce:
55g/2oz butter
55g/2oz plain flour
350ml/10 ½fl oz milk
or use readymade bechamel sauce
250g/8 ¾oz green lasagne pasta
25g/1oz Parmesan cheese, grated
Preheat the oven to 180C/350F/Gas 4.

Put the olive oil in a large pan and cook the diced pumpkin for one hour or more on a very low heat. Stir frequently and keep covered. The pumpkin is ready when it is completely tender.

Season pumpkin with plenty of paprika, nutmeg, freshly ground black pepper and a little salt to taste.

Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow to stand.

To make béchamel sauce, melt the butter in a small saucepan without letting it fry, add the flour little by little, stirring regularly to avoid lumps.

When the flour has evenly absorbed the butter, continue to stir and let it cook.

Add the milk a little at a time until a smooth, thick and creamy sauce is obtained. Season.

In a large ovenproof dish, arrange a layer of lasagne pasta, cover with pumpkin mixture, pasta again, pumpkin mixture and finish with a layer of lasagne pasta.

Pour the milk on top and allow it to drain through to all pasta layers.

Bake for 10 minutes in hot oven, remove and spread the béchamel sauce on top.

Bake for a further 10 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and slightly crispy. Take care not to burn the pasta or the béchamel on top, which has to stay white and creamy.

12. Remove from oven, sprinkle with parmesan and serve immediately.
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