Ingredients Cooking oil spray
1.5 kg pumpkin, peeled, deseeded and sliced 1 cm thick
4 tomatoes, sliced
500 g ricotta
1/2 cup milk
salt and pepper
6 lasagne sheets
1 cup grated cheese
Heat oven to 180C and line a baking tray with baking paper. Place the sliced pumpkin onto the tray in a single layer and spray the pumpkin with the cooking oil spray. Roast for 25 minutes.
Once the pumpkin has cooked, mash it roughly.
Place the ricotta in a bowl and mix in the egg, milk, salt and pepper.
Grease a large baking dish.
Place a thin layer of the pumpkin, followed by a drizzle of the ricotta mixture in the base of the dish. Cover with 2 sheets of lasagne.
Place a layer of pumpkin, a layer of tomatoes and a layer of ricotta on top, followed by 2 more lasagne sheets. Repeat until the mixture and lasagne sheets are used up, finishing with a layer of ricotta.
Sprinkle the grated cheese on top and bake for 40 minutes.
Allow to cool in the dish for 10 minutes before serving with salad.