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If you’re using fresh pasta, I do as Marcella Hazan does and
blanch the sheets very quickly. Bring a large saucepan of water
to a lively boil and season as salty as the sea. Blanch your
lasagne sheets – about three to ve at a time to stop them
sticking – for no more than 30 seconds, then lay them out on
alarge sheet of baking paper. Drizzle with olive oil to stop
themsticking.
Rub the sides of a 3 litre baking dish with olive oil. Line the base
with pasta sheets, trimming if necessary. Spread one-third of
the tomato sauce over the pasta. Top with half the pumpkin
followed by another layer of pasta, then spread about one-third
of the bechamel over the top and evenly sprinkle with half the
cavolo nero. Add another layer of pasta, but this time leave
some of your pasta overhanging (although you’ll have to leave
this bit out if using dried lasagne). This helps with the crispy
bits, which in my humble opinion is the best part. Add another
third of the tomato sauce, the remaining pumpkin, another third
of the pasta and bechamel, then top with the remaining cavolo
nero and a nal layer of pasta (making ve in total). You’re on the
home stretch now. Add the remaining tomato sauce followed
by the last of the bechamel. Sprinkle over the mozzarella and
remaining Parmigiano Reggiano. Drizzle over some olive oil,
making sure you rub it over the overhanging pasta. Bake in the
oven for 30–40 minutes, until bubbling, golden and irresistible.
Leave to stand for about 10 minutes before serving.