Pumpkin and lemon-ricotta lasagne

Pumpkin and lemon-ricotta lasagne. Photo / Ian Jones

Serves six

1 butternut pumpkin, peeled, seeded and thinly sliced
Sea salt and freshly ground pepper
60g butter, diced
60g plain flour, mixed with 3 tsp ground cinnamon
1.2l milk, heated
200g sliced prosciutto, ripped into strips
250g ricotta, mixed with zest of 1 lemon
3 tbsp fresh parsley, chopped
4 precooked pasta lasagne sheets
1 bag spinach leaves, shredded
150g grated Parmesan

1 White truffle oil (optional)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.