Pumpkin and Ricotta Lasagne
Ingredients
- 1 x jar (approx 730g) marinara sauce (eg provista)
- 1 x can diced tomatoes
- 1 x 375g package no-boil lasagna noodles - lge sheets
- 350g skim ricotta cheese
- 300g shredded mozzarella cheese
- approx 1kg pumpkin, de-skinned and boiled until just tender
- 1 zucchini, grated (optional)
- 1/2 carrot, grated (optional)
- 3-4 mushrooms, finely diced (optional)
- 1 tbsp finely chopped fresh sage
NB we have altered the proportions of ingredients.
Method
Heat oven to 180 degrees. In medium bowl, combine marinara sauce and tomatoes with their juice, and vegetables. 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.
