If you’re practising Meat-Free Mondays, or just want a break from the beef mince, there are lots of delicious options.. like this Pumpkin, Spinach and Ricotta Lasagne!
Lasagne is always an option that’s sure to please, kids and adults alike. We’re particularly fond of this vegetarian variant of the classic recipe.
With delicious pumpkin, healthy spinach and creamy ricotta, it’s a meal that’s hard to not like. It’s going to keep everyone coming back for more!
Prepare your oven by pre-heating it to 180°C, and grease your baking dish. The ideal dish is a 15cm x 25cm rectangular dish, around 5cm deep.
Wilt the spinach in the microwave by rinsing it quickly in cold water and then putting it, without shaking the water off, into a microwave-safe dish. Give it about 2 minutes in the microwave on high, but check throughout and take out once it is wilted. Cool for at least five minutes, then drain out the water, squeezing the excess. Set aside.
Mix together the ricotta, cream, egg yolks and parmesan in a medium-sized bowl. Sprinkle with salt and pepper, stirring until combined.
In the prepared baking dish cover the base with one layer of lasagne sheets. If they do not fit, you can trim them to the space. On top of this put one third of the ricotta mix, then half of the spinach and half of the pumpkin slices. Cover with more pasta sheets and repeat. On top of that layer add the rest of the ricotta, another layer of pasta sheets, and the grated mozzarella and cheddar.
Bake in the preheated over for about 45 minutes, or until the pumpkin is tender and cheese is browned. You can pierce the lasagne to test the pumpkin's readiness. Let the lasagne stand for a few minutes before serving.