Directions

1. Bring a large pot of salted water to the boil.

2. Peel pumpkin, remove seeds and slice thinly.

3. Add butter to a pan and melt over a medium heat.

4. Thinly slice leek and add to the pan, cook for 1 minute.

5. Add sliced pumpkin to the pan, season with man grind and toss to coat in buttery leeks, cook for 2-3 minutes.

6. Add 1/4 cup of water and cook until water has evaporated. At this point the pumpkin should be tender but mostly holding it’s shape.

7. Cut the lasagna sheets randomly into smaller triangles or rags.

8. Add pasta to pot of boiling salted water and cook for 4 minutes or until al dente. This will depend on the brand of pasta , we used rana.

9. When pasta is cooked reserve a little pasta water then drain.

10. Add the cooked drained pasta to the pan with the honey butter, toss to coat.

11. Add cheese and a little pasta water and toss well, you just need enough water to bring everything together. Approximately 1/4 cup.

12. To serve garnish with chopped walnuts and Parmesan. Crumbled blue cheese would be a great addition too.