Leek, Pumpkin and Ham Lasagne

INGREDIENTS

1 leek, washed and trimmed

2 tablespoons cooking oil

1 small onion, diced

500g pumpkin, peeled and cubed

125ml chicken stock

2 tablespoons toasted pine nuts or walnuts

3 tablespoons chopped fresh sage

1 pottle 325g Delmaine Pumpkin, Parmesan & Roasted Garlic Pasta Sauce

500g Ricotta or other soft cheese

1 pack 400g Delmaine Egg Lasagne

3 Slices fresh Champagne Ham

75g grated Mozzarella cheese

50g grated Parmesan cheese

DIRECTIONS

Cut leek in half lengthwise and then slice into half rounds. Place half of oil in a large saucepan on medium heat and cook leeks, onion, and pumpkin for 2-3 minutes. Add chicken stock. Cover, reduce heat to low, and cook for 12-15 minutes or until pumpkin is just tender and liquid nearly absorbed. Mash vegetable mix lightly and stir in nuts. In a separate pan lightly fry the sage in the remaing oil until it starts to crisp and add the pasta sauce and Ricotta. Cook on low heat until the cheese blends with the sauce. Grease an oblong 2.5 litre baking dish and line with a sheet of lasagne. Spread with half the vegetable mix, then half the sliced ham and top with a third of the sauce mixture. Repeat the same layer structure again. Top with a third sheet of lasagne. Spread top with remaining sauce mix and sprinkle with Mozzarella and parmesan cheese. Bake at 190°C for 35 - 40 minutes. Stand for 5 minutes and then cut into squares to serve.