• Preheat the oven to 180"c
• Lightly grease a baking tray and arrange a single layer of the pumpkin, brush with oil and cook for an hour or until softened, turning half way through cooking.
• Place the ricotta, pine nuts, basil, and parmesan in a bowl and mix together.
• Lightly grease an ovenproof dish 20cm square.
• Cook the lasagne sheets according to the packet instructions, or until tender.
• Cover the base of the dish with a single layer of the pasta sheets.
• Spread half of the ricotta mixture over the pasta, then top with the next layer of pasta.
• Arrange the pumpkin and mushrooms evenly over the sheets with as few gaps as possible. Spread the other half of the ricotta mixture over the pumpkin and mushrooms, and season to taste with salt and ground black pepper.
• Top with the final layer of pasta sheets.
• Sprinkle with the grated mozzarella and bake for 20-25 minutes or until the cheese is golden,
• Stand for 10 minutes, then cut into squares and serve.

This is one of our family favourites!