Veg Lasagne - Pumpkin + Ricotta
Ingredients
- 650 g pumpkin
- 500 g ricotta cheese
- 80 ml cream
- 80 ml flaked almonds toasted
- 80 ml fresh basil chopped
- 1 tsp crushed garlic
- 80 ml grated parmasan
- 125 g lasagna sheet
- 1 cup mozzarella cheese grated
Instructions
- Pre-heat oven to 180C. Lightly greese a baking tray.
- Cut peel and slice pumpkin into 1cm slices and arrange in a single layer on the greased tray. Brush with oil and bake till soft and starting to brown (approx 25min).
- Break ricotta with a fork - place it in a bowl with the toasted almond flakes, basil, garlic, cream and Parmesan. Mix well to combine. Season with salt and pepper.
- Cook pasta sheets in boiling, salted water for approx. 10 min. (till sheets soften and are al dente - not fallig appart).
- Arranging lasagne: Brush a rectangle/square oven proof dish with oil. Place a third of the pasta sheets on the base of the dish. Top with ricotta mixture and level.
- Place another third of the past sheets on top of the ricotta layer. Arrange the roasted pumpkin tightly on the pasta. Season with salt and pepper. Arrange the last layer of the past on top of the pumpkin layer.
- Sprinkle with grated mozzarella cheese and bake in the oven for approx. 25min or till golden brown. Serve with a salad of choice.
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