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| Pumpkin, Spinach and Ricotta Lasagne |
1kg pumpkin cut into small pieces
1 onion chopped
250g frozen spinach defrosted and drained of water
500g ricotta cheese
Dried lasagna sheets
1 teaspoon dried basil
Tomato pasta sauce
1/2 cup cheese grated
1 egg
Olive oil
1/2 teaspoon garlic powder
Salt and Pepper to taste.
Method
1. Place cut pumpkin in ceramic bowl and add tablespoon of olive oil and dried basil. Mix about so that the pumpkin is coated with basil and oil.
2. Microwave pumpkin, covered (a ceramic plate will do), on high and cook for about 20 minutes. Rotate the pumpkin every few minutes for even cooking.
3. Once pumpkin is cooked, set aside to cool and then mash roughly with a fork.
4. Preheat oven to 180c.
5. Cook onion in frypan until soft. Turn off stove, add garlic powder, and set aside.
6. Squeeze defrosted spinach and place in a bowl with ricotta cheese, egg, onions and garlic, and mix together.
7. Pour a small amount of pasta sauce to evenly cover the bottom of the glass or metal lasagna baking pan. Then add layer of lasagna sheets.
8. Place cooked and cooled pumpkin on top of the lasagna sheets and sprinkle with small amount of cheese. Then add another layer of lasagna sheets on top.
9. Add 3/4 of ricotta mixture to form the next layer and then top with lasagna sheets.
10. Add layer of pasta sauce for the top layer and then add the rest of ricotta mixture and sprinkle with cheese.
Bake in oven for about 45 mins.
Recipe Stars
Spinach is a great source of natural dietary nitrates, which your body converts to nitric oxide, which has been shown to help moderate blood pressure.