Roasted pumpkin and ricotta lasagne
- 1.2kg pumpkin, peeled, cut in 2cm pieces spray oil
- 2 teaspoons finely chopped fresh rosemary
- 500g extra-light ricotta cheese
- 2 tablespoons chopped fresh chives
- 1 egg
- ½ cup skim milk
- 100g baby spinach
- 3 fresh lasagne sheets
- 250g cherry tomatoes, halved
- ¾ cup grated mozzarella cheese
- fresh basil, to garnish
1 Preheat oven to 180°C. Place pumpkin in a single layer on a large tray lined with baking paper. Spray with oil and sprinkle with rosemary. Roast for 25–30 minutes until tender and golden. Once cooked, roughly mash and set aside.
2 Lightly spray an 8-cup-capacity lasagne dish with oil. In a bowl combine ricotta, chives, egg and milk. Mix until smooth.
3 To assemble, spoon 1/4 cup ricotta mixture over the base of lasagne dish. Top with 1 lasagne sheet, cutting to fit if necessary. Top with half the pumpkin, one-third of the remaining ricotta mixture and half the spinach. Repeat with another lasagne sheet, the remaining pumpkin, one-third of ricotta mixture and the remaining spinach. Top with the last lasagne sheet and spread evenly with the remaining ricotta mixture. Place tomatoes, cut side up, over ricotta. Sprinkle with mozzarella and bake for 30 minutes until golden and bubbling. Stand for 5 minutes before garnishing with basil.
Make it gluten free: Use gluten-free pasta.
This recipe freezes well.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 6g
Dietary fibre 6g
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