“I hate waste and so I created this recipe after making pumpkin lanterns with my daughter Mia during Halloween one year,” says cheeky chappy Gino D’Acampo, whose latest recipe collection is called Gino’s Air Fryer Cookbook. “Sweet pumpkin works really well with the salty speck, the Parmesan and the kick of the chilli.
“This is a really fantastic, tasty lasagne which can easily become vegetarian by removing the speck. You can substitute Parmesan with Pecorino cheese, speck with Parma ham, pine nuts with chopped blanched hazelnuts and the pumpkin with butternut squash, if you prefer; it will still be delicious.”
