Pumpkin, Spinach and Ricotta Lasagne

Name: Pumpkin, Spinach and Ricotta Lasagne
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1/2 pumpkin large peeled diced; 375g ricotta; 1/4 cup parmesan cheese grated; 4 spring onions sliced; 275g frozen spinach thawed; 400g tomato pasta sauce; 1 cup tasty cheese grated; 250g instant lasagne sheets; 1 tsp salt and pepper *to taste

4.7

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 6

Cost: $2.45 /serving

Author : Melajoe

lasagne eay dinner

Ingredients

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Instructions

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Step 1

Preheat oven to 180C.

Step 2

Steam the pumpkin in a vegetable steamer or in the microwave using a minimal amount of water. Roughly mash when tender. Do not drain as the liquid will help the pasta sheets cook.

Step 3

In a separate bowl, combine ricotta cheese, parmesan, spring onions, spinach, salt and pepper, and stir until thoroughly combined.

Step 4

Grease a casserole dish or deep baking tray and place a layer of lasagne sheets on the base. Spoon over a layer of the cheese mixture, then a layer of mashed pumpkin, smoothing each layer.

Step 5

Top with more lasagne sheets and then repeat the process until all mixture is used up, ending with a layer of lasagne sheets on top.

Step 6

Pour pasta sauce over the top of the final layer of pasta sheets. Spread evenly over the top and then sprinkle with grated cheese.

Step 7

Bake at 180C for 45-50 minutes, or until pasta is cooked. Stand for 10 minutes before slicing and serving.