Direction

• Preheat the oven to 180°C.
• Place the pumpkin onto a baking sheet and drizzle over half of the olive oil. Season and roast in the oven for 25-30 minutes, until soft when pierced with a knife.
• Cool slightly and place into a blender with the ricotta, parmesan and ground nutmeg. Blitz until smooth. Set aside.
• Melt the butter in a large saucepan set over a medium heat. Add the flour and whisk until a paste forms. Whisk in the milk and continue to whisk until no lumps remain and the mixture is smooth. Whisk in the grated mozzarella and remove from the heat.
• Grease a large 35 x 25cm baking dish with oil. Arrange a layer of lasagna sheets over the base. Spread over the pumpkin mixture, arrange a layer of lasagna sheets on top. Spread over layer of white sauce followed by lasagna sheets, then repeat until all of the pumpkin mixture and white sauce is used, finishing with a layer of white sauce. Sprinkle over the remaining parmesan and place into the oven for 30 minutes, until the top is golden brown and bubbling.
• Set a frying pan with the remaining olive oil over a medium-high heat. Fry the sage leaves until they turn dark green and crisp. Remove with a slotted spoon and place on top of the lasagna before serving.