Pumpkin & Ricotta Lasagne

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. 1Preheat oven 200c.
2. 2Place 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. 3On 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. 4Turn 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. 5Place defrosted spinach in a large bowl, ricotta, egg, salt and pepper, onion and garlic and mix ensuring all incorporated.
6. 6In 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. 7Bake in oven for 45 mins, 180c (depending on oven).
8. 8Serve with a side salad or vegetables.