Roast Pumpkin And Ricotta Lasagne

Posted 2017-11-01 by Belinda ⇒ follow

This delicious roast pumpkin and ricotta lasagne is great for meat free dinners. The roasted pumpkin adds a real sweetness to the dish that will leave even the youngsters asking for seconds.

Preparation Time: 15 minutes
Cooking Time: 70 minutes
Serves: 6-8

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
1 egg
salt and pepper
6 lasagne sheets
1 cup grated cheese

Method

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.