Ricotta and pumpkin lasagne

Vegetarian
Ricotta and pumpkin lasagne
Ricotta and pumpkin lasagne

Prep

30 min

Cook

1h

Serves

6

Skill

MainsEntertainingChristmas Gluten FreeWinter WarmersGood Source of ProteinGood Source of CalciumLow in SugarLow in Sodium

High in fibre and rich in calcium, this variation of an old classic is great for a nutritious mid-week meal, served with vegies or salad on the side.

  • 1 leek, sliced
  • 2 cloves garlic, crushed
  • 1kg pumpkin, peeled, chopped, steamed and mashed
  • 4 sheets fresh lasagne, cut in thirds
  • 500g fresh reduced fat ricotta cheese
  • 200g reduced fat feta cheese
  • 1/4 cup milk
  • 1 tsp dried Italian herbs
  • 1 tbs pine nuts

Nutrition per serving

Weight, measurement and temperature conversions
1451 kJ

energy kj

22 g

protein

6 g

saturated fat

5.4 g

dietary fibre

32 g

carbohydrate

12 g

sugars

530 mg

sodium