Name: Pumpkin, spinach and ricotta gratin
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 1 bunch English spinach, trimmed; 126.25 gm reduced-fat cream; 400g fresh reduced-fat ricotta cheese (see note); 82.50 ml finely grated parmesan cheese; 800g butternut pumpkin, peeled, thinly sliced; 1 small brown onion, halved, thinly sliced

Pumpkin, spinach and ricotta gratin

0 Likes

Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Creamy pumpkin and spinach gratin with rich ricotta, loaded with fresh vegetables.

Ingredients:

1 bunch English spinach, trimmed
126.25 gm reduced-fat cream
400g fresh reduced-fat ricotta cheese (see note)
82.50 ml finely grated parmesan cheese
800g butternut pumpkin, peeled, thinly sliced
1 small brown onion, halved, thinly sliced

Instructions:

1. Preheat the oven to 180°C/160°C fan-forced. 2. Place spinach and 1 tablespoon cold water in a microwave-safe bowl, cover, and microwave on HIGH for 1 to 2 minutes until wilted. 3. Drain and cool the spinach for 3 minutes, then remove excess liquid and roughly chop.
In a bowl, mix together cream, ricotta, and parmesan. Season the mixture with pepper. In a greased, 6 cup capacity dish, layer one third of the pumpkin, spinach, onion, and cream mixture. Repeat layering with the remaining ingredients.
Bake covered for 30 minutes, then uncover and bake for an additional 30 minutes or until the pumpkin is tender and the top is lightly browned. Serve.

We use cookies

Similar Recipes

Pumpkin, spinach and ricotta penne

Penne with pumpkin, spinach and ricotta

Spinach and ricotta lasagne recipe

Ravioli with roast pumpkin, ricotta and spinach

Pumpkin, spinach and lentil lasagne