I come back to this recipe again and again because it is the best variation of lasagne I have ever thought up. The yoghurt sauce is lighter in consistency than the usual béchamel and has a far more interesting flavour, which complements the sweet, golden pumpkin. I use sheep’s milk yoghurt but you can also use full-cream cow’s milk yoghurt. Melted goat’s cheese is irresistible, so all in all it is a wonderful mixture. Lasagne is perfect for a party as it can be prepared well in advance and then cooked when you need it, or kept warm for some time. Serve with a mixed green salad.
Remove any seeds or stringy parts from the pumpkin. Cut off the skin and slice the flesh into 5-7.5cm/2-3in pieces. Steam or boil until soft, then drain, put in a bowl and mash roughly with a fork. Meanwhile, peel and chop the onions. Heat
© 1997 Josceline Dimbleby. All rights reserved.