A yummy alternative to traditional meat lasagne.
Ingredients
- 1/2 pumpkin large peeled diced
- 375g ricotta
- 1/4 cup parmesan cheese grated
- 4 spring onions sliced
- 275g frozen spinach thawed
- 400g Woolworths Pasta Sauce
- 1 cup tasty cheese grated
- 250g instant lasagne sheets
- 1 tsp salt and pepper *to taste
Method
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Step 1Preheat oven to 180C.
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Step 2Steam 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.
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Step 3In a separate bowl, combine ricotta cheese, parmesan, spring onions, spinach, salt and pepper, and stir until thoroughly combined.
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Step 4Grease 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.
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Step 5Top with more lasagne sheets and then repeat the process until all mixture is used up, ending with a layer of lasagne sheets on top.
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Step 6Pour pasta sauce over the top of the final layer of pasta sheets. Spread evenly over the top and then sprinkle with grated cheese.
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Step 7Bake at 180C for 45-50 minutes, or until pasta is cooked. Stand for 10 minutes before slicing and serving.
Equipment
- 1 microwave
- 1 bowl
- 1 casserole dish
Recipe Notes
You can also make this with fresh lasagne sheets, just reduce the cooking time.
My sister also makes a gluten-free version by substituting regular lasagne sheets for gluten-free lasagne sheets.
This recipe was photographed by Amber De Florio for Australia's Best Recipes.
Recipe Reviews (28)
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