Now, far be it for me to dictate how to live your life, but please don’t make this lasagna with butternut pumpkin. I’m going to go so far as to say don’t make anything with butternut pumpkin ever, because it’s a bit… lacking in flavour, to be polite. Ok, fuck politeness, eating butternut pumpkin is like eating a picture of butternut pumpkin. That’s about how much flavour it has.
I like Kent pumpkin, but depending on where you live, it might not be available. Get the pumpkin that tastes like pumpkin. This lasagna has got a lot of quite mild flavours (ricotta is never going to blow anyone’s mind, let’s face it), so it needs a nice, bold squash to give it some oomph. I’ll wait while you watch that video. Off you go.
You could make this pumpkin without first roasting the pumpkin and the fennel, but I don’t want to know about it.
Toasty, nutty base!