Often we have delicious baked vegetables left over. This recipe uses a small amount of some beautiful caramelised pumpkin to make a wonderful lasagna. Crumbled crispy fried sage leaves are perfect with the pumpkin. I have also used some dill peas left over from another meal but freshly cooked baby peas can be used. A few mushrooms from the fridge, cooked in a little tomato … Continue reading Roast Pumpkin, Pea and Ham Lasagna