This is one of the easiest, cheapest and most nutritious veggie lasagnes which really staves off hunger - and the winter blues.
Once you've made the Bechamel sauce, it's a simple assembly job and the results are really delicious. If you're short on time, use a ready-made white sauce.
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Preheat the oven to 180C/350F/Gas 4.
Put the olive oil in a large pan and cook the diced pumpkin for one hour or more on a very low heat. Stir frequently and keep covered. The pumpkin is ready when it is completely tender.
Season pumpkin with plenty of paprika, nutmeg, freshly ground black pepper and a little salt to taste.
Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow to stand.
To make béchamel sauce, melt the butter in a small saucepan without letting it fry, add the flour little by little, stirring regularly to avoid lumps.
When the flour has evenly absorbed the butter, continue to stir and let it cook.
Add the milk a little at a time until a smooth, thick and creamy sauce is obtained. Season.
In a large ovenproof dish, arrange a layer of lasagne pasta, cover with pumpkin mixture, pasta again, pumpkin mixture and finish with a layer of lasagne pasta.
Pour the milk on top and allow it to drain through to all pasta layers.
Bake for 10 minutes in hot oven, remove and spread the béchamel sauce on top.
Bake for a further 10 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and slightly crispy. Take care not to burn the pasta or the béchamel on top, which has to stay white and creamy.
Remove from oven, sprinkle with parmesan and serve immediately.
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