Cooking Corner

Pumpkin and sausage lasagne

Ingredients
16 lasagne sheets
500gr pumpkin sliced and baked
500gr Scotty’s pork sausages fried and sliced.
1 can chopped tomatoes
½ cup herbs ( sage thyme, parsley, mint etc)
grated zest of one lemon
100gr finely grated cheese.
Béchamel sauce
1 litre milk
100gr butter
2 tbsp flour
grated nutmeg to taste
1 bay leaf.

Method
To make sauce: tip milk into saucepan add bay leaf and bring to simmering point. Turn off heat an allow the milk to infuse with bay leaf for about 10 minutes.
Melt butter in heavy saucepan and stir in flour. Allow to sizzle gently until becomes straw coloured.
Slowly add milk stirring constantly. When the sauce has slightly thickened add salt and nutmeg to taste.
To assemble Lasagne: take a 30 x 30cm deep dish and spread 2 tablespoons of béchamel sauce across bottom. Lay out four sheets of the pasta on this. Spread half the pumpkin on this then cover with 1/3 of the béchamel sauce.
Lay four more sheets of pasta and place half the sausage slices, half the tomatoes and some of the herbs and lemon zest.
Repeat these two layers.
Finally cover with the remaining four pasta sheets spread with remaining béchamel and sprinkle with cheese.
Bake 25 – 30 minutes until top is golden and bubbling.
Serve with green salad.