Pumpkin and Basil Lasagne

This is a new and interesting twist to lasagne. My family loved it. Warning has a strong pumpkin taste.

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 30  ounces pumpkin
• 2  teaspoons olive oil
• 1  lb ricotta cheese
• 1  ounce basil
• 2  garlic cloves, crushed
• 1  ounce parmesan cheese, grated
• 1 (4 ounce) box  lasagna sheets
• 6  ounces mozzarella cheese, grated

Directions

1. Preheat the oven to 350 degrees. Lightly grease a baking tray. Cut the pumpkin into thin slices and arrange in a single layer on the tray. Brush with oil and cook for 1 hour, or until softened, turned halfway through cooking.
2. Place the ricotta, basil, garlic, and Parmesan in a bowl and mix well with a wooden spoon.
3. Brush a square 8 inch ovenproof dish with oil. Cook pasta according to the packet instructions. Arrange one third of the pasta sheets over the base of the dish and spread with the ricotta mixture. Top with half the remaining lasagne sheets.
4. Arrange the pumpkin evenly over the pasta with as few gaps as possible. Season with salt and cracked black pepper and top with the final layer of pasta sheets. Sprinkle with mozzarella. Bake for 20-25 minutes, or until the cheese is golden. Leave for 10 minutes, them cut into squares.