Lasagna with pumpkin and almonds

[spacedlaw]

Vegetarian lasagna!
This is what we are talking about:





Ingredients for 4 to 6 persons

1kg of peeled and cubed pumpkin flesh
25cl cream
Milk
Salt
Pepper
A sprig of rosemary
Nutmeg
100g of sliced almonds
50g grated parmesan or pecorino cheese (preferably vegetarian)
10 sheets of fresh extra thin egg pasta.
A little butter


Cook the pumpkin with the rosemary until soft.
In a blender (or with a staff mixer) mix the pumpkin with cream, adding salt and pepper to taste.
Consistency should be that of a creamy soup - not too thick not too fluid.
(Yes. I know. This doesn't really help)

Preheat your oven to 200C (180C if ventilated).
Butter a deep lasagna dish.
Add 3 to 4 table spoons of pumpkin sauce and spread over the bottom.
Add the first layer of pasta (because it is extra thin and fresh you do not need to pre-cook it)
Cover with 4 to 5 table spoons of pumpkin sauce.
Sprinkle with a few almonds shards.
Sprinkle a little cheese.
Add a grating of nutmeg.
Add the next layer of pasta.
Cover with 4 to 5 table spoons of pumpkin sauce.
Sprinkle with a few almonds shards.
Sprinkle a little cheese.
Add the next layer of pasta...

Repeat until it is time to add the last layer of pasta, before which you sprinkle some more nutmeg and pepper.
Add the last layer of pasta.
Cover with 5 table spoons of pumpkin sauce.
Sprinkle with the last of the almond shards.
Sprinkle with cheese.
Dot with a little butter.
Cook for 20 minutes.