Ricotta and pumpkin lasagne

Current rating: 2 (1 ratings)
Serves 6
Prep 30
Cook 60
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.

Description

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, chopped
  • 2 cloves garlic, crushed
  • 1kg pumpkin, peeled, chopped, steamed and mashed
  • 4 sheets fresh lasagne
  • 500g fresh reduced fat ricotta cheese
  • 200g reduced fat feta cheese
  • 1 tsp pine nuts

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Lightly grease a non-stick frypan with olive oil spray and saute leek and garlic until soft. Stir through mashed pumpkin. Process ricotta cheese and feta in a food processor until smooth.
  2. Layer lasagne sheets, pumpkin and then ricotta mixture in a 24cm x 24cm baking dish. Repeat layers.
  3. Sprinkle pine nuts on top. Bake in a moderate oven, 180°C for 40 minutes or until golden. Enjoy with a crisp garden salad. Serves 6.

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.

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.

Nutrition Information