Лазанья з гарбуза мускатного

• гарбуз мускатний↗1 medium

  очищений, без насіння, нарізаний кубиками 2 см (підготовлена вага 1,2 кг)

• часникові зубчики↗3

  неочищені

• листя шавліїhandful of
• оливкова олія↗1 tbsp

  плюс трохи додатково

• шпинат↗600g fresh
• листи лазаньї↗12-15
• моцарела↗125g ball

  порваний або нарізаний на маленькі шматочки

• кедрові горішки↗40g
• масло↗70g
• борошно↗70g
• напівзнежирене молоко↗800ml
• маскарпоне↗250g
• пармезан↗50g

  (або вегетаріанська альтернатива), тертий

• мускатний горіх↗grating of

Покрокова інструкція

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Transfer the pumpkin and garlic to a large roasting tray (you can use the same one you’ll assemble the lasagna in to save washing – ours was 35 × 40 cm and 5 cm deep). Add 4‑5 sage leaves, drizzle with oil and season well, then toss to coat everything. Roast for 40‑50 minutes, stirring the pumpkin once or twice, until it becomes soft and caramelised. Squeeze the garlic out of its skin and mash it with the pumpkin, leaving a few larger pieces for texture.

2. 2

   In the meantime, prepare the white sauce. Melt the butter in a large saucepan and add the flour, stirring until a sandy paste forms. Gradually pour in a little semi‑skimmed milk, stirring constantly to avoid lumps. Continue adding the milk little by little until the mixture becomes a smooth, creamy sauce and all the milk is used. Simmer for another minute. Add the mascarpone and half of the parmesan. Season well and grate a generous amount of nutmeg.

3. 3

   Transfer the spinach to a colander and pour boiling water over it (in batches) to wilt. When it cools to a touchable temperature, press the spinach in the colander to remove the water, then season and coarsely chop.

4. 4

   Remove half of the mashed garlic‑pumpkin from the tray and set aside on a plate. Spread the remaining pumpkin on the bottom of the dish or container you’ll serve the lasagna in. Pour about a quarter of the sauce, then lay a layer of lasagna sheets, breaking them to fill gaps. Evenly distribute a layer of spinach over the pasta, then another quarter of the sauce, more sheets, pumpkin, sauce, sheets, and finally the remaining white sauce.

5. 5

   Sprinkle the remaining parmesan, mozzarella and pine nuts. If the oven is off, preheat it to 200°C/180°C with convection/gas 6 and bake the lasagna for 30 minutes. Toss 5‑6 sage leaves with a little oil, scatter them on top of the lasagna and return to the oven for another 15‑20 minutes, until it turns golden and bubbles. Let it cool for 5 minutes before serving.