Autumn is well and truly here! The nights are getting darker, the air is getting crisper, and pumpkins are EVERYWHERE! If you do get one to carve and you’re reading this, PLEASE eat the insides, don’t let them go mouldy. We waste so many pumpkins every year and they’re not even hard to cook. This lasagne is a bit more advanced, but at the very least you can roast the flesh and blend with stock and some chilli to make a warming soup. If you’re looking at this recipe and it’s not autumn, you can substitute with butternut squash or sweet potato which are both pretty much available year round!
Anyway onto the goods. Shout out to my homegirl Nigella Lawson who’s recipe this is based on, but, I didn’t have any eggs, or mozzarella, and didn’t want it to be quite as rich as hers, so I’ve paired it back and also added kale into my tomato layer because it was just sitting in my fridge and needed using!
It does take a while to make, but you can prepare each layer in advance (pumpkin, tomato and the bechemel) so you don’t have to do it all at once.