Difference between revisions of "Pumpkin and Ricotta Lasagne"
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== Source == |
== Source == |
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Combined [[Spinach and Ricotta Lasagne]] recipe with [[Pumpkin & Ricotta Cannelloni]] recipe. |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Revision as of 13:14, 8 June 2010
Ingredients
- 1 x jar (approx 730g) marinara sauce (eg provista)
- 1 x can diced tomatoes
- 1 x 225g package no-boil lasagna noodles
- 250g skim ricotta cheese
- 225g shredded mozzarella cheese
- approx 500g pumpkin, de-skinned and boiled until just tender
- 1 tbsp finely chopped fresh sage
Method
Heat oven to 180 degrees. In medium bowl, combine marinara sauce and tomatoes with their juice. Spoon 1 cup tomato-sauce mixture into bowl. Mash cooked pumpkin, and mix with sage and ricotta. Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible. Spoon about 3/4 cup sauce over noodles, then top with 1/3 ricotta/pumpkin mixture, and 1/2 cup shredded cheese. Repeat layering 2 more times beginning with noodles. Place remaining noodles on top, then top with remaining sauce and shredded cheese. Cover with foil, and cook for 30-40 mins. Remove cover and cook another 10-15 mins.
Source
Combined Spinach and Ricotta Lasagne recipe with Pumpkin & Ricotta Cannelloni recipe.
