- 3 tbsp olive oil
- 800g pumpkin (weighed without skin, seeds or fibre), cubed
- 100g Asda Ricotta Cheese
- 150g garlic and herb soft cheese
- 50g butter
- 50g flour
- 550ml whole milk
- Pinch of paprika
- 3 tbsp chopped parsley
- 100g extra mature Cheddar, grated
- About 6 sheets Asda Lasagne Verdi
Pre-heat the oven to 190C/170C Fan/Gas 5. Heat the oil in a pan and add the pumpkin and 150ml water. Cook, covered, over a low heat for 45 minutes, stirring occasionally. Mix in the ricotta and the soft cheese and season to taste.
To make the sauce, melt the butter. Stir in the flour and cook for 2-3 minutes, stirring. Whisk in 450ml of the milk until creamy. Stir in the paprika, parsley and half the Cheddar.
To make the lasagne, start with a layer of pumpkin, followed by lasagne sheets, breaking them to fit the dish. Continue until all the mixture is used, finishing with a layer of pasta. Pour over the remaining milk and soak for 15 minutes.
Spread the sauce on top, sprinkle with the remaining cheese and cook in the oven for 25-35 minutes or until the top is golden.