Pumpkin and Goat’s Cheese Lasagne with Yoghurt and Cardamom

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