Pumpkin Sage and Ricotta Lasagne (Veg)
A delicious mix of pumpkin, sage and ricotta. To make this we start by roasting the pumpkin with some olive oil, chilli flakes (not many) and some freshly ground salt and pepper. We then wizz this in the thermox with some shopped sage and nutmeg. Separately we then process the ricotta, egg, parmesan, salt and pepper. We then layer the lasagne sheets, pumpkin and ricotta mix and finish it off with extra extra parmesan and a sprinkle of pine nuts on the top.
To cook: Cook from frozen. Preheat oven to 180 degrees. Bake for around 35-45 minutes until bubbling and golden. If defrosted reduce cooking time by approx. 10 mins.
Serve with a green salad.