Nigella Lawson’s pumpkin and goat’s cheese lasagne is the perfect winter warmer

There’s so many delicious out there nowadays, why not try ‘s pumpkin and goat’s cheese lasagne?

highlighted to animal lovers that “over two millions land animals are slaughtered daily”.

If you have visited a family farm, you would see some of the animals that are regularly eaten for food include pigs, sheep (baby sheep is lamb) and chickens.

Nowadays, there is plenty of protein that can be enjoyed from a tasty diet.

And it’s fairly common for people to , especially when you have gorgeous from the likes of .

Veggie lasagne

For the pumpkin filling:

Two x 15ml tablespoons olive oil

30g butter

Eight sage leaves

Two onions (peeled and finely chopped)

Three cloves garlic (peeled and minced)

Around 2kg pumpkin (peeled, deseeded and cut into 3cm cubes)

75ml vermouth or white wine

400g can chopped tomatoes

Maldon sea salt flakes

Pepper

For the tomato sauce:

700g tomato passata

Two x 15ml tablespoons sugar

Two x 15ml tablespoons Maldon sea salt flakes

Pepper

For the cheese layer:

450g soft fresh goat’s cheese

500g ricotta cheese

Three eggs

Grating of fresh nutmeg

600g lasagne sheets

Two balls mozzarella

125g pinenuts (toasted in a hot dry pan)

Sea salt flakes

Pepper

Method

To make the pumpkin filling

Heat the oil and butter in a shallow casserole dish and fry the sage leaves over a gentle heat for about two minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so.

Add the pumpkin pieces in the pan, mix well with the oil, and after about five minutes, add the vermouth (or wine), 60ml of water and chopped tomatoes. Simmer, covered, for an hour, stirring occasionally. Add seasoning.

For the tomato sauce

Simply pour the passata and 500ml of water into a large jug, stir in the sugar, salt and pepper, whisking it all together.

To make up the cheese layer

In a separate bowl beat the goat’s cheese and ricotta with the eggs, nutmeg, and salt and pepper.

Cooking

Preheat the oven to 200C (400F/180C fan/gas mark six), slipping in a baking sheet as you do. Begin by putting 500ml of the cold tomato sauce in the bottom of a roasting tin, then layer with a third of the lasagne sheets.

Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more.

Pour the remaining cold tomato sauce over the lasagne. Slice and chop the mozzarella balls and dot over the top. Cook in the oven, on the baking sheet, for one hour.

Once cooked, take out of the oven and let it stand for 15 to 30 minutes. Sprinkle the toasted pine nuts over the lasagne.