Pumpkin and Ricotta Lasagne

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Ingredients

  • 1 x jar (approx 500g) marinara sauce
  • 1 x can diced tomatoes
  • 1 x 375g package no-boil lasagna noodles - lge sheets
  • approx. 350g skim ricotta cheese
  • 500g shredded mozzarella cheese
  • approx 1.5kg 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 1/3 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 1/2 ricotta/pumpkin mixture, and 1/2-1 cup shredded cheese. Repeat layering. 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.

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