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.
Harris Farm Markets can deliver the ingredients for this delicious recipe straight to your door.
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