Roast pumpkin and ricotta lasagne with sage and walnuts

Pumpkin, sage and walnuts are a classic Italian trio - found in ravioli and tortellini as well as this lasagne - for a good reason. The earthiness of sage and slightly bitter toastiness of walnuts contrast with and complement pumpkin's full-on sweetness.

We roast the pumpkin to intensify its flavour and mix it with the chopped sage to spread in alternating layers with pasta sheets and a combination of ricotta, Parmesan and toasted walnuts. A last layer of bechamel, a sprinkle of Parmesan and it's good to go.

Pumpkin, bechamel sauce [milk, parmesan cheese (milk, salt, cultures, non-animal rennet), butter (cream, salt), plain flour, salt, nutmeg], ricotta cheese (milk, whey, acetic acid), pasta sheets (wheat, water), mozzarella cheese (pasteurised milk, salt, cultures, rennet, anticaking agent (460), preservative (200)), milk, parmesan cheese (milk, salt, cultures, non-animal rennet), walnuts, fresh sage, olive oil, salt, garlic, chilli flakes, nutmeg

Serve with a big mixed leaf salad - some bitter leaves like radicchio and endive mixed with rocket and butter lettuce would be good. Throw in finely sliced fennel and radish for crunch and toss with a lemon and olive oil dressing.