Pumpkin and spinach individual lasagnes

1 Preheat oven to 200°C. Lightly grease 4 small ovenproof dishes or 1 large one. Place pumpkin in boiling water and cook for 5 minutes. Drain.

2 Heat oil in a non-stick pan and cook pumpkin until lightly tinged golden at edges. Add spinach and cook for a few more minutes. Heat tomatoes in a pan.

3 Mix ricotta, cottage cheese, mixed herbs and three-quarters of the parmesan together. Pour one-third of the tomatoes into the ovenproof dishes or dish.

4 Have a small bowl of water at hand. Cut each lasagne sheet into 4 squares. Dip 4 of the squares in water then lay on the tomatoes.

5 Spoon half of the ricotta and cottage cheese evenly on the squares and top with half of the pumpkin and spinach. Add one-third more tomato sauce.

6 Soak 4 more lasagne squares and lay on the pumpkin. Repeat layers finishing with lasagne square. Spoon over any remaining tomatoes. Sprinkle with the remaining parmesan. Bake for 15-20 minutes.