We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
40 minutes
60 minutes
100 minutes
- 20g butter
- 200g sliced mushrooms
- 1kg peeled seeded chopped butternut pumpkin, steamed
- 2 garlic cloves, crushed
- 1 tsp MasterFoods® Italian Herbs
- 500g ricotta
- 62.50 ml shredded basil
- 375g pkt Large Instant Lasagna
- 505g jar Dolmio® Lasagne Thick Tomato Sauce
- 80ml vegetable stock
- 490g jar Dolmio® Lasagne Bechamel
- 100g mozzarella
- Basil leaves, to serve
- Preheat the oven to 200°C. In a frying pan over medium heat, melt butter and add mushrooms. Stir and cook for 5 minutes until tender.
- In a large bowl, smoothly mash the pumpkin. Stir in the mushrooms, garlic, and dried herbs. In a separate bowl, combine the ricotta and shredded basil. Season to taste.
- In a large saucepan, cook the pasta in batches in boiling water for 2 minutes until pliable. Transfer to a plate using tongs and let it cool slightly. Lay the pasta on a clean work surface, spread with pumpkin mixture, top with ricotta mixture, and roll up tightly to enclose the filling. Cut each roll in half.
- Prepare the 6-cup (1.5L) ovenproof dish by greasing it. In a jug, combine the tomato sauce and stock, then pour it into the dish. Arrange the rolls, cut-side up, over the stock mixture. Spoon the bechamel sauce over the rolls, then sprinkle with mozzarella. Cover with foil, and bake for 20 minutes. Uncover and bake for an additional 30 minutes until the pasta is crispy and the cheese is melted. Finish by sprinkling basil leaves on top before serving.
Similar Recipes
- 65min
Pumpkin and mushroom risotto
Create a delightful dish from scratch: Bacon-wrapped chicken with a side of roasted vegetables and savory herbs. 🍗🥓🥕
- 85min
Roasted pumpkin and mushroom lasagne
Roasted pumpkin enhances the lasagne with sweetness, beta carotene for vision, fiber for digestion, and potassium for heart health.
- 30min
Creamy pumpkin and mushroom pasta recipe
Create a lighter, yet indulgent dish with milk and cheese instead of cream for a guilt-free delight that tastes just as rich!
- 25min
Pasta alla Norma recipe
Impress with classic Sicilian pasta alla Norma, a masterpiece named after an opera, featuring tomatoes, eggplant, and rigatoni. Use canned tomatoes for consistent flavor, salt eggplant for balance, and be patient when frying to achieve golden brown perfection. Any pasta shape works, but rigatoni captures the sauce best. For more simple pasta inspiration, try creamy pumpkin and mushroom pasta or traditional carbonara florentine.