Pumpkin, Spinach & Tomato Lasagne

Serves: 6 Preparation: 35 mins Cooking: 1 hour 5 mins

Pumpkin Spinach & Tomato Lasagne Ingredients

• 1 tbs Olive Oil
• 1.25kg Butternut pumpkin, peeled and cut into small pieces
• 500g full cream ricotta
• 1 bunch English spinach, shredded
• 1 cup basil leaves, shredded
• 6 ripe egg tomatoes
• Salt and black ground pepper
• 250g instant dried lasagne sheets
• 3 (approx 120g) bocconcini cheese, sliced

Pumpkin Spinach & Tomato Lasagne Method

Preheat oven to 200‘C. Grease a 26cm x 16cm x 5cm deep baking dish with oil. Wash pumpkin, place into a shallow microwave safe bowl, cover and cook on high for 15 minutes or until tender.  Mash pumpkin and set aside.

Wash spinach, place into a freezer bag and microwave on high for 1 ½ minutes Refresh under cold water and squeeze out excess moisture. Place ricotta, spinach, basil and 4 diced tomatoes into a large bowl. Season with salt and pepper to taste and mix well.

Spread ¼ cup pumpkin mash over base of baking dish. Cover with a layer of lasagna sheets and spread over ½ cup ricotta mixture. Top with lasagna sheets, remaining pumpkin mash, another layer of lasagna sheets, remaining ricotta mixture and finish with lasagna sheets. Brush with oil.

Thinly slice remaining 2 tomatoes and arrange over lasagna. Cover with foil and bake for 30 minutes. Remove foil, arrange bocconcini slices over tomato. Bake for 12-15 minutes or until tender. Slice and serve.

If you would like to use delicious, fresh organic vegetables for this recipe, you can have them conveniently home delivered! Check out our organic vegetables and organic grocery shopping aisles.