Ricotta and pumpkin lasagne
Prep
30 min
Cook
1h
Serves
6
Skill
Vegetarian
Prep
30 min
Cook
1h
Serves
6
Skill
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.
Ingredients
- 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
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
Method
- Preheat oven to 180°C. Lightly grease a non-stick frypan with olive oil spray and saute leek and garlic until soft. Stir through mashed pumpkin. Process ricotta cheese, feta, milk and Italian herbs in a food processor until smooth.
- Spread a thin layer of pumpkin mixture in the base of a 20 x 20 cm baking dish. Arrange four pieces of lasagne over the pumpkin then spread a third of the remaining pumpkin over the pasta.
- Dollop on a third of the ricotta mixture and gently spread with a spoon. Repeat layers two more times.
- Sprinkle pine nuts on top. Bake for 30-40 minutes or until golden and bubbly. Enjoy with a crisp garden salad.
Tips
- Turn any leftover fresh lasagne sheets into cannelloni. Simply moisten lasagne sheets in some warm water, spoon your favourite cannelloni filling onto the sheet and then roll up into a tube. Top with tomato pasta sauce and bake until cooked through. Spinach and ricotta always makes for a popular cannelloni filling.
- To create your own gluten free lasagne, simply replace the lasagne sheets with gluten free lasagne sheets.
Remember to always check the label of each ingredient to ensure it is gluten free.
- 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
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
- Preheat oven to 180°C. Lightly grease a non-stick frypan with olive oil spray and saute leek and garlic until soft. Stir through mashed pumpkin. Process ricotta cheese, feta, milk and Italian herbs in a food processor until smooth.
- Spread a thin layer of pumpkin mixture in the base of a 20 x 20 cm baking dish. Arrange four pieces of lasagne over the pumpkin then spread a third of the remaining pumpkin over the pasta.
- Dollop on a third of the ricotta mixture and gently spread with a spoon. Repeat layers two more times.
- Sprinkle pine nuts on top. Bake for 30-40 minutes or until golden and bubbly. Enjoy with a crisp garden salad.
Tips
- Turn any leftover fresh lasagne sheets into cannelloni. Simply moisten lasagne sheets in some warm water, spoon your favourite cannelloni filling onto the sheet and then roll up into a tube. Top with tomato pasta sauce and bake until cooked through. Spinach and ricotta always makes for a popular cannelloni filling.
- To create your own gluten free lasagne, simply replace the lasagne sheets with gluten free lasagne sheets.
Remember to always check the label of each ingredient to ensure it is gluten free.