½ butternut pumpkin, peeled and diced
1 tbsp olive oil
1 clove garlic, crushed
260 g large leaf spinach, stalks removed and discarded, leaves finely shredded
250 g mascarpone
50 g pine nuts, toasted
3 tbsp parmesan or grana padano (or veggie alternative)
6 sheets fresh lasagne
75 ml single cream
- Heat the oven to 190C/fan 170C/gas 5. Put the pumpkin in a deep frying pan with some olive oil, the garlic, and plenty of salt and pepper and cook gently, stirring often, for 15 minutes or until the pumpkin is tender. Stir through the spinach and cook for a further 2 minutes, stirring it once or twice until it wilts and any liquid has evaporated. Add the mascarpone (except for 1 tbsp) and the pine nuts and fold everything together.
- Spoon the remaining tablespoon of mascarpone into a baking dish and lay 2 sheets of lasagne on top. Add half of the pumpkin mixture followed by 2 more lasagne sheets then the remaining pumpkin mixture and lasagne sheets. Spoon the cream on top, making sure all the pasta is covered, and sprinkle with the parmesan. Bake for 20-30 minutes, or until the filling is bubbling around the edges.