Pumpkin Lasagne

Just in case you haven't noticed, I've been on a bit of a pumpkin kick this week. But seriously, what's not to like? It's the most versatile vegetable around, lending it's flavour gracefully from anything to soup to pasta bakes to curries, all without being dominating or bossy. The only thing saving it from perfection is the nagdamn skin that is such a pain to peel. Grrr!

Pumpkin lasagne

500 grams frozen spinach, thawed and squeezed of moisture
500 grams pumpkin, peeled and thinly sliced
1 packet dried lasagne sheets, soaked in warm water for 15 minutes prior to use
500 grams ricotta cheese
1/2 cup cream
1 teaspoon nutmeg
1/2 cup grated parmesan cheese
200 grams grated mozzarella cheese

1 - Preheat oven to 180 C.

2 - Grease a large baking dish, and place a layer of lasagne sheets down, cutting to fit if need be. Layer half the pumpkin over, top with half the spinach, then smoosh over a third of the ricotta mixture.

3 - Repeat, ending with another layer of lasagne sheets. Top with the remaining ricotta mixture, then sprinkle with mozzarella.

4 - Bake for 45 minutes, or until the top is bubbling and golden. Sit for 5 minutes before cutting and serving.