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 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. NB we have altered the proportions of ingredients.
Source
Combined Spinach and Ricotta Lasagne recipe with Pumpkin & Ricotta Cannelloni recipe.
