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Ricotta and spinach lasagne

Preparation time:
20 mins (+ 25 mins cooling)
Cooking time:
1 hour 20 mins
Serves:
4 (as a main)
Rating:
(4)
This is the perfect dish to warm you up in winter.
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Ingredients

1.2kg Jap pumpkin, peeled, deseeded, chopped
2 teaspoons extra virgin olive oil
300g zucchini, chopped
500g fresh low-fat ricotta
3 x 50g eggs
125ml (½ cup) skim milk
Freshly ground black pepper
4 Latina Fresh Lasagne Sheets
1 bunch English spinach, trimmed, washed, dried
60g (½ cup) 30% reduced-fat grated cheddar cheese
60g (4 cups) mixed salad leaves, to serve
Notes

This lasagne will keep in the fridge, covered with plastic wrap, for up to 4 days. Or wrap individual portions in a double layer of plastic wrap and freeze for up to 3 months.

nutrition info
PER SERVE: 2065kJ, protein 32.3g, total fat 21.5g (sat. fat 11.3g), cholesterol 202.3mg, carbs 38.7g, fibre 9.1g, sodium 403.3mg. Carb exchanges: 2½. GI estimate: low

Method

1| Preheat oven to 200°C (fan-forced). Line a large roasting pan with baking paper. Add the pumpkin. Drizzle with 1½ teaspoons of the oil. Toss to combine. Roast for 20 minutes. Add the zucchini. Toss to combine. Roast for 20 minutes or until the vegetables are tender. Reduce oven temperature to 180°C (fan-forced). Set aside for 15 minutes to cool. Transfer to a food processor. Process until smooth. Set aside.

2| Put the ricotta, eggs and milk in a large bowl. Season with pepper. Whisk together until smooth.

3| Spread ¼ cup of pumpkin purée over the base of a 2.5L (10-cup) rectangular ovenproof dish. Add 1 lasagne sheet.

Cut to fit. Top with half of the spinach. Spread half of the remaining pumpkin purée over. Spread 1 cup of ricotta mixture over. Add 1 lasagne sheet. Spread remaining pumpkin purée over. Add 1 lasagne sheet. Top with remaining spinach. Add last lasagne sheet. Spread remaining ricotta mixture over. Sprinkle cheese over. Bake for 30-40 minutes or until golden brown.

4| Set aside lasagne for 10 minutes before serving. Accompany the lasagne with the salad leaves.

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