800 g pumpkin, cut into 2 mm thick slices

1 bunch of sage, leaves plucked, 1/2 finely chopped

1/2 cup (125 g) ghee, melted, plus an additional 1/4 cup (60 g) ghee

1 leek, thinly sliced

4 cloves of garlic, finely grated

100 g each of kale and black cabbage, stems removed, leaves chopped up

270 g semi-dried tomatoes, drained, diced

500 g quark

2 eggs, lightly beaten

Mix the pumpkin slices with half of the whole sage leaves, 2 tablespoons of ghee and 2 teaspoons of salt flakes in a bowl and set aside.

Mix the leek, garlic, 2 tablespoons ghee and 1/2 teaspoon salt flakes in a bowl and set aside. Mix the kale, black cabbage, tomato and 1 teaspoon salt flakes in a bowl. Massage the leaves lightly to soften them, then set aside. Mix the cottage cheese, eggs and chopped sage in a bowl. Preheat the oven to 180 ° C. Grease a 2 l (8 cup) casserole dish.

For the lasagna, spread a third of the leek mixture on the bottom of the pan and cover with a layer of pumpkin mixture, followed by a third of the curd mixture. Cover with a third of the kale mixture, then another layer of the pumpkin mixture. Repeat this process two more times and finish with the remaining pumpkin mixture. Brush with the rest of the ghee.

Place a sheet of baking paper over the lasagna and wrap the tin in foil. Bake for 1 hour and 30 minutes until the lasagna is soft. Preheat the grill on high. Remove the foil and baking paper and place the lasagna back on the top rail of the oven. Grill for 5-6 minutes, checking regularly until the surface is crispy.

In the meantime, heat some ghee in a pan over high heat, then add the remaining sage leaves and cook for 90 seconds or until it shows through. Drain on paper towels until crispy. Sprinkle the lasagna with the crispy sage leaves and serve.