Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • Preheat oven to 180C.
  • 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.
  • In a separate bowl, combine ricotta cheese, parmesan, spring onions, spinach, salt and pepper, and stir until thoroughly combined.
  • 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.
  • 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.
  • Pour pasta sauce over the top of the final layer of pasta sheets. Spread evenly over the top and then sprinkle with grated cheese.
  • Bake at 180C for 45-50 minutes, or until pasta is cooked. Stand for 10 minutes before slicing and serving.