Pumpkin and ricotta lasagne

Preheat oven to 180°C. Grease a medium-sized ovenproof dish.

Cut the pumpkin into 1cm-thin slices. Toss with the capsicum in olive oil, sage,salt and black pepper.

Cut the pasta sheets to fit the dish.

To assemble, spoon a quarter of the tomatoes into the dish. Cover with a sheet of pasta. Add a third of pumpkin and capsicum. Pour over half of the remaining tomatoes, then cover with another layer of pasta. Add another layer of pumpkin and capsicum, then top with half the ricotta. Sprinkle over half the Parmesan and cover with pasta. Put in the remaining pumpkin and capsicum, pour over the last of the tomatoes and spoon over the rest of the ricotta. Top with the final sheet of pasta and sprinkle over the Parmesan.

Bake for 40 minutes or until a knife inserted into the lasagne slides through easily and the top is golden.

Rest for 10 minutes before slicing. Garnish with basil, then serve with salad or greens.