I wanted to jazz up a lasagne and got a bit carried away with alliteration… The layers of texture and different tastes give this comforting classic a bit of an edge and an autumnal feel  Also saves times making loads of sauces by using the ricotta topping but feel free to make a bechamel if you prefer. 

Method

Preheat the oven to 180C.

Start by making the pumpkin puree; chop the pumpkin in to chunks (with the skin on) and place on a roasting tray with some olive oil and the nutmeg. Put in the oven to roast whilst you make the lasagne (around 25 mins/until soft).

In a deep frying pan, put the pancetta and fry until crispy. Whilst it’s cooking, finely dice the garlic & onion, add to the pan and allow to soften. Add the minced beef if using to brown.

When browned, add the passata, tomato puree, mixed herbs, Worcestershire sauce, stock pot, bay leaves and 150ml water. If using the puy lentils add them now. Bring to a simmer, season and leave to reduce for around 5-10 mins.

Remove the pumpkin from the oven and blend with a small amount of water until a smooth puree is formed.

In a large oven proof dish, start with a layer of the tomato based filling (remove the bay leaves as you go), add a layer of pumpkin puree and some spoonfuls of pesto. Top with a layer of pasta sheets, and repeat the layers until the filling is used up. Top with a final layer of pasta sheets, and spoon over the ricotta to make a smooth surface and finish with the grated cheddar cheese.

Bake for 30-40 mins until the surface is golden brown.