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Roast Pumpkin And Ricotta Lasagne

by Belinda (follow)
Dinner (2274)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Pumpkin (119)      Ricotta (67)      Lasagne (14)      Meat Free (6)     

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

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

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.

#Meat free
I like this Recipe - 4
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