This is so simple and one of those dishes that tastes better the next day. A good one for vegetarians too.
You will need lasagna sheets (I used the green ones), 250g of ricotta, 1 kg of mashed pumpkin and a jar of bechemel sauce – let’s face it, life is too short to make it – and of course seasoning and Parmesan.
Assemble the dish in the usual way; repeat the sheets and pumpkin mixture and then on the top, add the bechemel and bake in a 160C oven for about 20 minutes. scatter generously sprinkle Parmesan over the top and bake for a further 10 minutes. Allow to cool for about 20 minutes – in fact, if you can leave over night and heat up the next day, the flavours and texture are better!