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.