Pumpkin & Ricotta Lasagne

Pumpkin & Ricotta Lasagne

This lasagne combines the goodness of spinach, pumpkin & ricotta. Unlike traditional beef lasagne, it's very light so you won't feel bloated afterwards.

CAL P/SERVE
308
kJ P/SERVE
1290
FAT P/SERVE
11.2g
CARBS P/SERVE
25.9g
PROTEIN P/SERVE
22.3g
SUGAR P/SERVE
9.4g
SODIUM P/SERVE
476g
FAT
%
2.6%
ENERGY RDI%
14.8%

This recipe is quick and easy to make, and like most varieties of lasagne tastes even better the next day.

This recipe is low in fat low sodium low sugar and a good source of protein.

Ingredients

  • 1kg Pumpkin Cubed
  • 2 tablespoons dried onion flakes (or you can saute an onion)
  • 3 clove garlic (crushed or chopped) or garlic powder
  • 250g Frozen Spinach Defrosted and drained of water
  • 500g Low Fat Ricotta (we used tub in fridge of supermarket)
  • 1 Tablespoon Olive Oil
  • 1 Egg
  • Aprox 6-8 Fresh Lasagne Sheets
  • Dried Rosemary or Oregano (approx 1 teaspoon)
  • 1 bottle passata sauce (your favourite)
  • 1 cup low fat tasty cheese
  • 1/2 cup water
  • Salt and Pepper to taste.

Method

  1. Preheat oven 200c.
  2. Place cubed pumpkin in large bowl and drizzle a little olive oil and sprinkle dried rosemary and with a spoon mix so the pumpkin is coated. Season with a little salt and pepper.
  3. On a large oven tray lined with baking paper place the pumpkin and bake for around 25-30 mins (or until softened) turning. Once cooked take out and set aside to cool. Once cooled with a fork mash roughly. Season with salt and pepper, sprinkle of herbs.
  4. Turn oven down to 180c. Heat pan and cook onion until softened, omit if using dried onion flakes.  Once cooked, add garlic for 1 minute.  Ensure not to burn.  Take off heat and set aside.
  5. Place defrosted spinach in a large bowl, ricotta, egg, salt and pepper, onion and garlic and mix ensuring all incorporated.
  6. In your favourite lasagne dish put ½ pasta sauce on the bottom, season with pepper, sprinkle of garlic powder nad herbs, and mix in 1/2 cup water then layer with lasagne sheet. Place all the pumpkin covering the lasagne sheet and a little cheese, spread around thencover the next layer with lasagne sheets.  Then pour ricotta mixture and layer again with sheet. Put the other half of the pasta sauce on top of the last layer with any leftover ricotta mixture and cheese.
  7. Bake in oven for 45 mins, 180c (depending on oven).
  8. Serve with a side salad or vegetables.

Nutrition Table

Servings: 6 Serving size:416g
Average Serve Average 100g
Energy 1290 kJ 311 kJ
  308 Cal 74 Cal
Protein 22.3 g 5.4 g
Fat, total 11.2 g 2.7 g
- Saturated 5.5 g 1.3 g
Carbohydrate 25.9 g 6.2 g
- Sugars 9.4 g 2.3 g
Sodium 476 mg 114 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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