Preheat oven to 200 degrees Celsius

Pumpkin Puree

1 whole butternut pumpkin

5 sage leaves

1 baby onion (rough chop)

1/4 nutmeg (freshly grated)

1/4 cup olive oil

150gm sour cream

Salt

Start removing skin of pumpkin and chop into small cubes. Add to baking tray and cover with foil. Cook in oven until soft and fork can easily pierce, this will depend on the size you cut the pumpkin but around 45-60 minutes will be around the mark.

Remove from oven and blitz with sage, onion, nutmeg, olive oil, sour cream and salt to taste. Slowly add cold water at the end and blitz until you have a smooth puree texture.

Bechamel

100gm butter

100gm plain flour

1 litre milk

1/2 nutmeg (freshly microplaned)

Salt (to taste)

Melt butter in deep pot over high heat and as soon its melted, stir in flour and cook for a minute. Add in your milk and then whisk hard until béchamel thickens but you want it still have a loosish feel, so not as thick as a typical béchamel. Grate in fresh nutmeg to taste in with some salt to taste.

Preheat oven to 180 degrees Celsius

The Build

300gm dry lasagna sheets

10-12 med-large sage leaves (chiffonade)

2 baby onions (diced)

1 large zucchini (sliced)

2 fior di latte ball (thinly sliced)

200gm grana padano

On the bottom of your baking tray spread some béchamel & pumpkin puree before layering DRY lasagna sheets. You don’t need to pre cook the pasta for this recipe. Spread some pumpkin puree before drizzling on béchamel, then zucchini slices, onion, sage, and a layer of finely grated grana padano. Repeat this step. Then repeat two more times but add the fior di latte pieces. Before one final layer, but don’t add any cheese yet. Cover with foil and cook in oven for 30 minutes. Remove from oven, and turn it to grill on the highest setting. Cover lasagna in extra fir di latte and grated grana padano so its covered and drizzle on some olive oil. Cook in oven for 8-10 minutes, or until you have a deep beautiful char (if its taking a while, whack it on grill and let it sizzle). Remove and let rest for 30 minutes before cutting into and serving. Freeze what you don’t eat. Should give you 8 solid servings all up.