​An autumnal twist on a well-loved classic, layering roasted pumpkin, a beautiful sage-infused besciamella, and fresh pasta sheets for a rich and warming vegetarian lasagne from our friends at Pasta Evangelists. A hearty dish best served with a Birra Moretti and great company for a wholesome evening.  
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Serves 4

Prep time: 75 minutes (including the fresh lasagne sheets)

Cook time: 65 minutes

Calories per serving: 804 kcal

Method

• To make fresh pasta dough, follow this simple egg pasta recipe.
• While your dough is resting prepare the pumpkin.

To make the pumpkin filling
• Halve the pumpkin and remove the seeds with a large spoon.
• Generously oil both halves of the pumpkin, before placing skin side up on a parchment lined baking tray. Pierce the skin a few times.
• Roast in a preheated oven at 180C for 40-50 minutes, until the skin is visibly tender. Once cooked, remove from the oven and set aside to cool.
• Once cool enough to handle, scoop the softened flesh into a food processor, as well as the salt, pepper and cheese. Pulse, gradually adding vegetable stock as necessary to obtain a smooth puree.

To make your béchamel
• While your pumpkin is roasting, prepare the béchamel. Over a low heat, add the milk and sage leaves to a saucepan. Allow to simmer, so the sage gently infuses the milk. Melt the butter in a new saucepan and add flour. Whisk until combined and cook on low heat for 1-2 minutes. Remove from the heat and gradually add the milk (having discarded the sage leaf) stirring continuously until thickened. Season with nutmeg, salt and black pepper to taste, and set aside.

To finish off your lasagne
• Prepare your fresh lasagne sheets using your rested dough, following this simple lasagne sheet recipe. Leave your formed lasagne sheets on a floured surface to dry slightly, for around five minutes.
• To assemble the lasagne, spoon a thin layer of the pumpkin mixture on the bottom of a medium-sized baking dish. Top with a layer of lasagne sheets. Follow this with another layer of pumpkin, followed by your sage béchamel. Finish the layer with the (optional) sliced mozzarella and a sprinkling of hard cheese. Repeat these steps (pasta, pumpkin, béchamel and cheese), until you have used up your ingredients. There should be around 5 layers of pasta. Top the lasagne with a generous amount of cheese.
• Cook the lasagne at 180℃ for 20-30 minutes. Our Head Chef Roberta recommends covering your dish with aluminium foil for the first 10-15 mins, to ensure that the lasagne doesn't dry out in the oven.
• Remove from the oven and leave to stand for at least 5 minutes. Slice into equal-sized portions and serve with a scattering of hard cheese. Buon appetito