1. The experiments I started it with sheets. I really wanted to try to cook the leaves with vegetables - spinach or pumpkin. But since the spinach was in the filling, it was decided to stay on the pumpkin. Immediately say, that of this amount, it turns out quite a large number of sheets, which is enough for 1 large or two medium (15 to 21), as I have. The filling and sauce makes 1 form 15 to 21. Preheat the oven to 190 degrees. Pumpkin peel, cut into large chunks, wrap in foil and bake until tender. Slightly cool and use a blender to prepare pumpkin puree.

2. Take 300 grams sifted flour (I used special flour from durum wheat, but you can use regular), pour the flour into a cone on the work surface. To break in the recess of the eggs and lightly whisk them by hand or with a fork right in the recess. Add a little salt.

3. Add the pumpkin puree and gradually collecting the flour from the edges to the center, knead elastic dough, if necessary adding more flour. A batch lasts about 15 minutes. The dough should be soft, elastic, does not stick to hands. The amount of flour will depend on the richness of the pumpkin, the quality of flour and size of eggs, but try not to pour a lot of flour, so that the leaves did not work hard. In the dough, you can add dry herbs, like Italian or Provencal, as the dough will be more aromatic.

4. Wrap the dough in cling film and put it in half an hour in the fridge. After proofing punch down the dough, to probility work surface with flour and roll out a sausage with a diameter of cm 8 (I divided the dough into 2 parts and rolled 2 sausages). Divide sausage into 8 equal parts. Work with one part, the rest is to cover up the film to dry.

5. Skip every piece of pasta sheet through the machine, starting with 6 and ending with 2 division, each division to miss 3 times, periodically propylea sheet with flour to not stick to the machine. You can roll out the sheets and rolling pin, but will have to put a lot more effort to obtain thin sheets.

6. The resulting long strip with pizza cutter to cut into sheets the size of mold used.

7. To prepare the filling. Thaw spinach and lightly squeeze. In the bowl of a blender put the spinach, nuts, dried garlic (can be fresh) and chop into a coarse puree. Add the ricotta and mix well.

8. Add soy sauce and stir again.

9. To make the sauce. Melt the butter and fry the flour until Golden brown. Pour the warm milk and cook until thick. On the bottom of the form pour a little of the sauce, spread the leaves.

10. Top evenly put the stuffing.

11. Close with another layer of sheets and pour a little sauce. So to repeat it once or twice, depending on desired height. The last layer pour the remaining sauce, sprinkle the spinach filling, sprinkle with cheese.

12. Preheat the oven to 180 degrees. Cover the lasagna with foil and bake in preheated oven for 20 minutes. Then remove the foil and cook another 20 minutes until the cheese crust.