Pumpkin & Pancetta Lasagne

Instructions

1. Preheat the oven to 190℃
2. Place the pumpkin, shallots, garlic, and leeks on a baking tray
3. Drizzle with olive oil, season with salt, pepper, and chilli flakes, and roast until soft and caramelized, about 25-30 minutes
4. Remove into a food processor and blitz, set aside
5. Clean food processor and blitz the ricotta and egg 
6. Gently fold the ricotta and egg mixture into the puréed pumpkin
7. Heat a frying pan on medium-high heat and dry cook the pancetta until starting to colour slightly and cooked through, drain on kitchen paper, set aside 
8. Grease your baking dish and lay lasagne sheets over the base
9. Spread some of the pumpkin mixtures on top of the lasagne sheets and sprinkle with some pancetta
10. Repeat this process using up all the lasagne sheets, pancetta, and puréed pumpkin, finish with a layer of the pumpkin purée on top
11. Sprinkle the grated Comté cheese and mozzarella and grind some fresh black pepper and chilli flakes on top
12. Cover with foil and bake for 35 minutes
13. Uncover and bake for a further 15 minutes until beautifully golden
14. Stand for 5 minutes and enjoy hot!