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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 your 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, smooth the mashed pumpkin. Add mushrooms, garlic, and dried herbs. In a separate bowl, combine ricotta and shredded basil. Season to taste.
- Blanch the pasta in boiling water in batches 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 evenly with pumpkin mixture, and top with ricotta mixture. Roll up from one short end to enclose filling. Cut each roll in half.
- Prepare the ovenproof dish by greasing it with a touch of oil. Mix the tomato sauce and stock in a jug, then pour it into the dish. Place the rolls, cut-side up, on top of the stock mixture. Spoon over the creamy bechamel sauce, sprinkle with mozzarella, and cover with baking paper and foil. Bake for 20 minutes, then remove the cover and bake for another 30 minutes until the pasta is crispy and the mozzarella is melted. Finish by garnishing with fresh basil leaves.
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