Black pudding stuffed lasagnes. Stop-over at Master Chef

The search for the recipe started with the discovery on the web of fresh pasta

 "Sabores nuestros" home Gallo, who put on the market ravioli stuffed with black pudding and pickled onions.
From there I started exploring recipes, switching back and forth  to find inspiration ending eventualy at  Tim Kinnard’s recipe, a finalist in the 2010 Master Chef at home.

Here is my version.

Open lasagna with black pudding, pumpkin,sage, and saffron infusion.

Ingredients for 2 persons

6 sheets of lasagne
100 g of black pudding
1 tbsp olive oil
60 g butter
few saffron threads
a few sage leaves
1 piece of pumpkin

Preparation.

Cook the noodles according to instructions.
Y cut circles with cookie cutter.
Place the diced pumpkin in a baking dish.
Coat them with oil, salt and pepper.
The grill cook position for 15 minutes or until lightly browned.
Remove skin from sausage meat and spread on sheets of lasagne.
Cover with another sheet and put a layer of pumpkin and cover with the third sheet.
For butter, melt one hour in advance and infuse sage and saffron.
Just before serving, pour the sauce over the pasta, put the dish in the microwave oven so that the sausage is heated through.