Pumpkin Lasagne
Serves: 6
Prep time: 30 minutes
Cook time: 50 minutes
3 serves per portion
Recipe courtesy of Lindsey Thynne, Country Kitchens team
Ingredients:
- 1 kg pumpkin (any variety), peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons Italian herbs
- 1 teaspoon dried sage
- Pepper, to taste
- 500g ricotta
- ½ cup parmesan cheese, grated
- 240g spinach (about 4 cups), fresh or frozen, chopped
- 1 onion, finely diced
- 400g passata
- 375g instant lasagne sheets
- 1 cup reduced fat cheddar cheese, grated
Method:
- PREHEAT oven to 180°C.
- PLACE chopped pumpkin on a baking tray lined with baking paper.
- DRIZZLE pumpkin with 2 tablespoons olive oil and sprinkle with Italian herbs, sage and pepper. Mix well to ensure pumpkin is evenly coated.
- ROAST for 45 minutes, or until pumpkin is soft and caramelised. Roughly mash roasted pumpkin.
- COMBINE ricotta, half the parmesan, spinach and onion in a separate bowl.
- POUR approximately ¼ of the passata onto the base of a casserole dish, ensuring it is coated evenly.
- PLACE a layer of lasagne sheets over the passata base. Spoon over a layer of ricotta mixture and then pumpkin mixture.
- TOP with more lasagne sheets and then repeat the process until all the mixture is used up, ending with a layer of lasagne sheets on top.
- POUR remaining passata over the final layer of pasta sheets. Top with remaining parmesan and tasty cheese.
- COVER in foil and cook in oven for 30 minutes.
- REMOVE foil and cook for an additional 20 minutes, until golden on top.
What's Great About It:
This recipe is sure to become a family favourite. Delicious and cheesy but packed full of vegetables, this recipe is also great for batch cooking and freezing to enjoy at a later date.
