This Recipe Serves 6.

• 1kg Pumpkin Cubed
• 1 Onion Sliced
• 1 clove garlic (crushed or chopped, if you like you can add 2 cloves)
• 250g Frozen Spinach Defrosted
• 375g Low Fat Ricotta (we used tub in fridge of supermarket)
• 1 Tablespoon Olive Oil
• 1 Egg
• Fresh Lasagne Sheets
• Dried Rosemary (approx 1 teaspoon)
• 1 cup pasta sauce (your favourite)
• 1 cup low fat tasty cheese
• Salt and Pepper to taste.

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 15 mins (or until softened) turning. Once cooked take out and set aside to cool. Once cooled with a fork mash roughly.
4. Turn oven down to 180c. Heat pan and cook onion until softened.  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 and layer with lasagne sheet. Place half the pumpkin a little cheese, spread around then put on top another lasagne sheet.  Then pour ricotta mixture and layer again with sheet and then pumpkin again, then ricotta again. Put the other half of the past sauce on top of the last layer with any leftover ricotta mixture and cheese.
7. Bake in oven for 30 mins, 180c (depending on oven).

This recipe is great served with your favourite side salad.

We'd love to know what you think of this recipe.
Please email your feedback to sharrelle@weightloss.com.au.

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