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Roasted pumpkin and mushroom lasagne
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Roasted pumpkin enhances the lasagne with sweetness, beta carotene for vision, fiber for digestion, and potassium for heart health.
Ingredients:
  • 1.25kg Queensland Blue pumpkin, peeled, deseeded, cut into 2cm pieces
  • 9.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 500g button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 22.20 gm no-added-salt tomato paste
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 100g chargrilled capsicum, drained, finely chopped
  • 60ml (1/4 cup) water
  • 240g (1 cup) fresh ricotta
  • 1 egg
  • 60ml (1/4 cup) milk
  • 25g (1/3 cup) parmesan, finely grated
  • 3 large zucchini, trimmed
  • 80g baby spinach leaves
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced and line a baking tray with parchment paper. 2. Arrange the pumpkin in a single layer on the tray and drizzle with olive oil. 3. Roast for 30 minutes until the pumpkin is golden and fork-tender. 4. Transfer the roasted pumpkin to a bowl and roughly mash with a fork.
  • Heat oil in a large saucepan over medium heat. Saute onion until soft, about 5 minutes. Add mushrooms and cook until browned, about 3-4 minutes. Stir in garlic and cook until aromatic, about 30 seconds. Mix in tomato paste, cook for 1 minute. Add tomato, capsicum, and water. Simmer until thickened, about 10 minutes.
  • Prepare the ovenproof dish by lightly coating it with olive oil. In a bowl, combine ricotta, egg, milk, and half of the parmesan. Whisk the mixture until it is smooth. Using a vegetable peeler, create long slices of zucchini while discarding the core.
  • In a prepared dish, layer a third of the zucchini slices slightly overlapping on the bottom. Top with half of the pumpkin, spinach, and mushroom mixture. Repeat with another layer of zucchini, pumpkin, spinach, and mushrooms. Finish with a final layer of zucchini. Spread the ricotta mixture evenly over the top and sprinkle with the remaining parmesan.
  • Bake until the top is golden and bubbling, about 25 minutes. Let it stand for 5 minutes before serving.

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