Pumpkin and Spinach Lasagne
Recipe supplied by: Linda Riches
Ingredients
- 300g fresh spinach
- 300g Japanese pumpkin
- 175g fetta cheese
- 100g either pizza cheese
- 50g parmesan cheese (I liked dried but can use fresh)
- Lasanga sheets
- 250g cream
- 1 tablespoon crushed garlic
- 1 tablespoon extra virgin olive oil
- Pinch of cinnamon, nutmeg, salt and pepper
- 1 large onion diced
- 1 tablespoon butter
- 1 can crushed tomatoes
Method
- Cut pumpkin into 4mm strips line a tray and spray with olive oil place in oven and par bake.
- Place oil in a saucepan and fry onion and garlic
- Add spinach and butter until spinach wilts
- Mix through spices and fetta cheese
- Spray oil onto a baking tray place a layer of lasanga sheets, slightly spaced
- Drizzle a layer of cream over the sheets (every layer requires the drizzle of cream)
- Top with a layer of the spinach mixture
- Add more sheets and top with a layer of roast pumpkin
- Repeat last 3 steps until mixture is gone
- Top with tinned tomatoes
- Add the pizza cheese and parmesan cheese on top
- Bake in the oven at 180 degrees or 160 fan forced until cheese is well browned and pasta is soft
Cooking Tips & Tricks
- I use a square baking tray for this one. Roughly 20cm by 20cm by 5cm high. You get four layers that way and the tray is full. It also freezes well
To serve
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- Number of serves: 6
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 13.10. 2021
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