Lunch
Ingredients
| Ingredient | 10 serves |
|---|---|
| Butternut pumpkin, peeled and diced | 1kg |
| Rosemary, finely chopped | 1 tbs |
| Ricotta cheese | 650g |
| Chives, chopped | 1/4 cup |
| Eggs | 2 |
| Milk | 150mL |
| Lasagne sheets | 250g |
| Tomato passata | 350mL |
| Shredded mozzarella cheese | 100g |
| Olive oil spray | As needed |
Method
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1
Preheat oven to 180°C. |
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2
Spread the diced pumpkin on a lined baking tray. Spray with olive oil and sprinkle with finely chopped rosemary. Roast for 30 minutes or until soft. Mash and set aside. |
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3
Combine the ricotta, chives, egg and milk in a bowl and whisk until combined. |
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4
Coat a lasagne dish with olive oil spray. |
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5
Spoon a very thin layer of the ricotta mixture over the base of the lasagne dish. Place down a layer of lasagne sheets followed by half of the passata, half of the mashed pumpkin and one third of the ricotta mixture. Repeat with another layer of lasagne sheets, the remaining passata, the remaining mashed pumpkin and one third of the ricotta mixture. Top with lasagne sheets, remaining ricotta mixture and sprinkle with shredded mozzarella cheese. |
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6
Bake in the oven for 30 minutes or until golden and cooked through. |