Pumpkin and lemon-ricotta lasagne

Ingredients

1	Salt & freshly ground pepper
1	Butternut, peeled, seeded and thinly sliced (Main)
60 g	Butter, diced
60 g	Flour
3 tsp	Ground cinnamon, mixed with the flour
1 ⅕ Ltr	Milk, heated
200 g	Prosciutto, ripped into strips
250 g	Ricotta cheese
1	Lemon, zested and mixed with ricotta
3 Tbsp	Fresh parsley, chopped
1 bag	Spinach leaves, shredded
4 sheets	Lasagne sheets, precooked or fresh
150 g	Parmesan cheese
1 optional	Truffle oil, white truffle oil

Directions

1. Preheat oven to 180C. Line a roasting tray with foil, toss the pumpkin in oil and seasoning, cook until tender but holding its shape (approximately 20 minutes). Cool.
2. In a saucepan, make a roux sauce by melting the butter, adding the flour and cooking over a medium heat for two minutes. Add the milk in increments, blending well between each addition. Fold in the prosciutto, ricotta and parsley, and season.
3. Grease a rectangular roasting dish. Lay a sheet of pasta on the bottom, top with a third of the pumpkin, spinach and sauce. Repeat twice, ending with pasta, and push down.
4. Bake for 20 minutes, scatter over the Parmesan, and bake for a further five minutes. Serve with green salad and a drizzle of white truffle oil.