Name: Cheesy pumpkin, spinach and ricotta lasagne
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6
Ingredients: 1.5 kilogram pumpkin, peeled, chopped; 2 tablespoon olive oil; 2 tablespoon sage, finely chopped; 350 gram fresh ricotta; 1/2 cup thickened cream; 1/2 teaspoon ground nutmeg; 375 gram fresh lasagne sheets; 120 gram baby spinach leaves; 1 1/2 cup grated mozzarella

Cheesy pumpkin, spinach and ricotta lasagne

The winning combo of pumpkin and ricotta come together sensationally in this cheesy vegetarian lasagne. Seasoned with nutmeg and sage, this recipe is packed with subtle flavours your family will love

Serves 6

Prep

30M

Cook

1H 10M

Total

1H 40M

Ingredients

1.5 kilogram pumpkin, peeled, chopped

2 tablespoon olive oil

2 tablespoon sage, finely chopped

350 gram fresh ricotta

1/2 cup thickened cream

1/2 teaspoon ground nutmeg

375 gram fresh lasagne sheets

120 gram baby spinach leaves

1 1/2 cup grated mozzarella

Method

1.Preheat oven to 180°C. Grease a 2-litre oven-proof dish.

2.Toss pumpkin and oil together on an oven tray, then season. Cover with foil, then roast for 25-30 minutes until pumpkin is tender. Cool slightly, then transfer to a bowl with sage and mash roughly.

3.In a bowl, mash ricotta with cream and nutmeg. Line base of dish with lasagne sheets, trimming to fit.

4.Cover with quarter each pumpkin mixture, ricotta mixture, spinach and cheese. Repeat layers.

5.Bake, covered with foil, for 15 minutes. Remove foil, then bake for a further 15-20 minutes until lightly golden. Set lasagne aside for 10 minutes before slicing and serving with salad leaves.