Serves

4

Ingredients

1 Pack of Rana Fresh Lasagne • 2 Jars of Président Béchamel Sauce 25ml • 150g Grated Mozzarella Cheese • 50g Shallots • 150g Spinach Leaves • 50ml Olive Oil • 200g Pumpkin • 1 Sprig of Fresh Thyme • 3 Tbsp of Tomato Sauce

Method

Peel the pumpkin and cut into thin strips, about 5-6 mm thick and spread over a tray or plate, seasoning with salt, pepper, olive oil and thyme • Grill the pumpkin and the place in a hot oven for 20 minutes • Keep for later • The idea is to fully cook the pumpkin and remove any water, to intensify the flavour and colour • Prepare a Pyrex rectangular dish, the size approximately of two pasta sheets and grease with olive or butter • Sauté the spinach leaves in a frying pan or saucepan with a dash of olive oil, season with salt and pepper; sauté the shallot in olive oil and add the spinach • This should not be done with the spinach as the spinach needs to be cooked quickly on a high heat and the shallots need a low heat • Place some of the béchamel into the Pyrex dish, then a lasagne sheet layer, then a layer of pumpkin, grated cheese, lasagne sheet, béchamel, a little tomato sauce, sautéed spinach • Repeat this order (if the ingredients allow) and end with a layer of pasta sheets, béchamel sauce and grated cheese • You can add another cheese with more flavour (gruyere or parmesan), as well as a dash of olive oil • Cook in a medium oven until nicely coloured and bubbling all around the edge (20-25 minutes)