Serves 4
White sauce
1 tablespoon butter,
1 tablespoon cake flour
1 cup milk
pinch of salt
Lasagne
2 cups cooked mashed pumpkin or butternut
zest of 1 lemon, finely grated
1 egg
1 tub (214 g) ricotta
salt and pepper
lasagne sheets (enough for about 3 layers)
dried parsley for garnish
White sauce: Melt the butter in a saucepan. Add the flour and stir. Add the milk bit by bit - whisk continuously to prevent lumps. Season to taste and simmer over a low heat for 2 minutes.
Lasagne: in a bowl, combine the mashed pumpkin, lemon zest, egg, ricotta and salt and pepper.
Cook the lasagne sheets for 10 minutes in a pot of water - add a little oil so the sheets don't stick together. Remove the lasagne and drain well.
Spoon a layer of the pumpkin mixture into a greased flat-bottomed cast-iron pot, and place a single layer of lasagne sheets on top. Cover these with a thin layer of white sauce.
Add more layers and end with the white sauce.
Place the pot on a wire grid or on a few flat rocks over medium-hot coals and put a few coals on the lid. Bake the lasagne for 1 hour. Sprinkle with parsley just before serving.
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