Name: Pumpkin ricotta lasagna with a spiderweb
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6 people
Cuisine: French
Ingredients: 12 lasagna sheets; 1 kg pumpkin; 250 g ricotta; 150 g mozzarella; 60 g grated Parmesan; For the béchamel: 50 g butter, 50 g flour and 750 ml milk; A few sage leaves; Salt, pepper, 1 pinch of nutmeg

In short

Makes 6 people.
40 minutes of prep, 40 minutes of cooking.
VegetarianMake it with the kids

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The recipe

Steps 6 steps

Peel the pumpkin, cut it into cubes and steam it for 20 minutes. Mash it with the chopped sage, and season with salt and pepper.
For the béchamel, melt the butter, add the flour while stirring, then pour in the milk little by little, whisking nonstop, until the sauce thickens. Season with salt and pepper, grate in a little nutmeg.
Preheat the oven to 180 °C. Mix the ricotta with half the Parmesan.
In a baking dish, layer béchamel, lasagna sheets, pumpkin purée, ricotta and torn mozzarella. Finish with a layer of pumpkin purée.
Put the rest of the béchamel in a freezer bag with a corner snipped off, pipe a spiral on the purée, and drag lines from the center to the edge with the tip of a knife: the web appears.
Sprinkle with the rest of the Parmesan and bake for 35 to 40 minutes, until the top is golden.