A new favourite – Pumpkin Lasagna

This is so simple and one of those dishes that tastes better the next day. A good one for vegetarians too.

You will need lasagna sheets (I used the green ones), 250g of ricotta, 1 kg of mashed pumpkin and a jar of bechemel sauce – let’s face it, life is too short to make it – and of course seasoning and Parmesan.

Assemble the dish in the usual way; repeat the sheets and pumpkin mixture and then on the top, add the bechemel and bake in a 160C oven for about 20 minutes. scatter generously sprinkle Parmesan over the top and bake for a further 10 minutes. Allow to cool for about 20 minutes – in fact, if you can leave over night and heat up the next day, the flavours and texture are better!

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)