Heat 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.
Try using organic ingredients to ensure complete chemical free lasagne.
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