Lasagne of pumpkin with beetroot, mascarpone and goat cheese

Preheat the oven to 200 ° C.

Cut the beets into thin slices. Keep 6 sage leaves (for 4 people) separately and cut the rest fine.

Mix the mascarpone with the milk, finely chopped sage, pepper and possibly salt in a saucepan and heat over low heat for 5 minutes.

Divide 1 tbsp of the mascarpone mixture over the bottom of the oven dish. Cover with ⅓ of the lasagne sheets.

Divide ⅓ of the pumpkin lasagne sheets, ⅓ of the beets, ⅓ of the rest of the sauce and ⅓ of the goat's cheese.

Make 2 more layers. Divide the sage kept separately.

Bake the lasagne in the middle of the oven in about 45 minutes until golden brown and done. Cover with aluminum foil if the lasagne becomes too dark.