Ingredients
| 125 g plain flour |
| 1 whole egg |
| 1 whole water |
| 500 g pumpkins |
| 400 g baby spinach leaves (stalks removed) |
| 20 whole hazelnuts |
| 24 whole sage |
| 4 tbsp unsalted butter |
| 50 g pecorino cheese |
| 1 whole black pepper (freshly ground; to serve) |
Preparation
Read full directions on Wholesome Cook at http://wholesome-cook.com/2010/09/30/pumpkin-and-burnt-spinach-lasagne-hazelnuts-pecorino-sage/
