Gluten-free vegetarian lasagne

Step 1

Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Arrange the pumpkin in a single layer on the prepared tray. Spray with oil and season. Bake for 30-40 minutes or until golden and tender.

Step 2

Meanwhile, heat a large non-stick frying pan over medium heat. Spray well with olive oil. Add spinach and garlic. Cook, stirring, for 2-3 minutes or until wilted. Transfer to a bowl. Add the peas. Cook, stirring, for 2-3 minutes. Remove from heat. Coarsely mash the peas. Return the spinach to the pan. Season. Stir to combine.

Step 3

Combine the ricotta and fetta dip in a bowl. Mix well. Drain the pasta sheets. Pat dry. Lightly spray a 9cm-deep, 29.5 x 19.5cm (base measurement) baking dish with oil. Spread about 3 tbs tomato pasta sauce over base of dish. Top with a third of the lasagne sheets. Arrange pumpkin on top. Spread with basil dip. Layer with a third of the lasagne sheets and top with spinach mixture. Spread with remaining pasta sauce. Cover with remaining lasagne sheets. Spread ricotta mixture on top. Sprinkle with cheddar and parmesan.

Step 4

Place the dish on a baking tray. Bake lasagne for 40-45 minutes, until golden. Set aside for 10 minutes before serving. Scatter with tomato and extra baby spinach..