Pumpkin Lasagna with Marinated Avocado

1. Preheat the oven to 220ºC. Toss the pumpkin cubes with 2 tablespoons of avocado oil and spread them out over the baking sheet. Roast the pumpkin cubes in the preheated oven for about 20 minutes.
2. Finely chop the garlic and the leaves of 4 basil sprigs. Heat 2 tablespoons of avocado oil in a frying pan. Sauté the garlic with the finely chopped basil for 1 minute.
3. Add the passata and bring to a boil. Turn the heat down to low and simmer for 10 minutes.
4. Take the pumpkin cubes out of the oven. Lower the oven temperature to 200ºC.
5. Spoon a layer of tomato sauce into the ovenproof dish and cover with lasagna sheets. Add the roasted pumpkin cubes to the rest of the tomato sauce. Season with salt and pepper.
6. In the ovenproof dish, make more layers with the lasagna sheets and the pumpkin sauce. Finish with a layer of sauce. Tear the mozzarella into pieces and divide over the lasagna.
7. Bake the lasagna in the preheated oven for about 25 minutes until golden brown and done.
8. Halve the avocados, remove the stones and peel off the skin. Dice the avocado. Mix the avocado cubes with the lemon zest, the lemon juice and 4 tablespoons of avocado oil. Add chilli flakes to taste.
9. Take the lasagna out of the oven. Top with the marinated avocado and the leaves of the last 2 sprigs of basil.

Recipe Tip

• Top the lasagna with marinated avocado with some coarsely chopped and roasted hazelnuts for an extra autumnal touch.