Antony Worrall Thompson
Ingredients: 90ml/3fl oz extra virgin olive oil 1 kilo/3lb 2¼oz pumpkin, peeled, seeded and diced 250g/9oz fresh ricotta cheese paprika to taste nutmeg to taste salt fresh ground black pepper For the béchamel sauce: 55g/2oz butter 55g/2oz plain flour 350ml/10 ½fl oz milk or use readymade bechamel sauce 250g/8 ¾oz green lasagne pasta 25g/1oz grated parmesan cheese, or vegetarian ...