Step 1

Combine ricotta, garlic, milk, nutmeg and half the parmesan, then season well.

Step 2

Place lasagne sheets in a bowl, cover with boiling water and stand for 5 minutes or until softened. Grease a 3L capacity ovenproof dish with 1 tbs oil. Lay one-third of the lasagne sheets over the base and arrange half of the pumpkin, prosciutto, chilli and sage in layers on top. Drizzle with 1 tbs oil followed by one-third of ricotta mixture. Repeat these layers once, finishing with a final layer of lasagne sheets and remaining ricotta.

Step 3

Cover the surface with a sheet of baking paper and foil, and bake for 40 minutes. Uncover, scatter with remaining parmesan and bake for a further 15-20 minutes until golden. Stand for 5 minutes before serving.