Recipes
Pumpkin, ricotta and basil lasagne
| Serves |
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| 2 now 6 later |
Ingredients
- 1.2kg fresh ricotta cheese
- 2 cups (160g) grated parmesan
- 1/3 cup chopped chives
- 1/2 cup shredded basil
- 1 tablespoon finely grated lemon rind
- sea salt and cracked black pepper
- 1/4 cup coarsely chopped oregano leaves
- 1.25 litres tomata passata
- 600g lasagne sheets
- 1.5kg peeled and seeded pumpkin, thinly sliced
- 1 cup (100g) grated mozzarella
Method
- Preheat oven to 180C (355F). Combine ricotta, half the grated parmesan, chives, basil, lemon rind, salt and pepper in a bowl and mix well. Stir oregano into passata. Place a layer of lasagne sheets into the base of a greased 20cm x 35cm baking dief1. Top with a third of the pumpkin and spoon over a third of the passata mixture. Top with a third of the ricotta mixture and another layer of lasagne sheets. Repeat layers, ending with a layer of lasagne sheets and the remaining ricotta mixture. Sprinkle with mozzarella and the remaining parmesan, cover with aluminium foil and bake 11/2 hours. Remove foil and bake for a further 15 minutes or until the cheese is golden brown and the lasagne is cooked through. Freeze remaining portions for up to 3 months
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In reference to the other comments, thankyou for the feedback, i added other vegies to it and wow!