One of the questions I am asked most often is how do I come up with recipes? The answer is simple: greed. When I'm not eating, I'm thinking about what I might want to eat, and the notion of pumpkin lasagne came into my head when speculo-salivating, and it found its way from my head to my kitchen to my stomach with gratifying ease. This is an easy lasagne to make in that, unlike a traditional meat one, there are not two sauces to do in advance. I simply cook the pumpkin earlier and layer it up with fresh lasagne sheets (bought in vacuum packs from the supermarket) that don't need pre-cooking and an easy cheese and egg mixture. Don't be put off by the length of the recipe that follows. It takes longer to explain than to do! And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
