15–20 sheets ‘no-cook’ lasagna noodles

12oz (360g) ground beef

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

15oz (450g) whole tomatoes, peeled, chopped, juices reserved

1 cup (8oz / 240ml) tomato sauce

1 tsp dried oregano

1 tsp dried basil

1 tsp paprika

10oz (300g) diced pumpkin (about 2 cups)

2 tbsp butter

2 tbsp flour

1 1/2 cups (12oz / 360ml) milk

1 cup (8oz / 250g) ricotta cheese

1 cup (4oz / 120g) shredded mozzarella

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Preheat oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes.
Stir in garlic and paprika; cook briefly until fragrant.
Add ground beef and diced pumpkin, cooking until beef is browned and pumpkin begins to soften.
Stir in chopped tomatoes with juices, tomato sauce, oregano, and basil. Cover, reduce heat, and simmer for 10 minutes.
Meanwhile, make the béchamel: melt butter in a saucepan over low heat. Whisk in flour and cook 1 minute.
Gradually whisk in milk, about 1/4 cup at a time, until smooth. Bring to a boil, whisking constantly, until thickened.
Whisk in ricotta cheese until melted and creamy. Remove from heat.
Assemble lasagne: spread 1/3 of meat sauce in a 10×10-inch (or 8×10-inch) baking dish. Cover with 3–4 lasagna noodles.
Add another 1/3 of meat sauce, noodles, and half the béchamel. Repeat layers with noodles, remaining meat sauce, more noodles, and remaining béchamel.
Finish with noodles, all the tomato sauce, and top with mozzarella.
Cover with foil and bake 20–25 minutes, until noodles are tender. Uncover and bake 5 minutes longer to brown cheese.
Remove from oven and let rest 5 minutes before serving.

Use butternut or acorn squash instead of pumpkin for variety.

Add spinach or zucchini slices for extra vegetables.

Replace beef with ground turkey for a lighter version.

Add a splash of red wine to the meat sauce for richer flavor.

Lasagne can be made ahead, refrigerated, or frozen before baking.

Ensure enough sauce between layers so noodles don’t dry out.