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Vegetarian lasagne-stuffed pumpkin recipe
Vegetarian lasagne-stuffed pumpkin recipe
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Prep Time:
25 minutes
Cook Time:
105 minutes
Total Time:
130 minutes
Butternut pumpkin stuffed with lasagna sheets, spinach, and cheese - a show-stopping vegetarian main dish that pleases even meat lovers at any dinner party.
Ingredients:
  • 2 whole butternut pumpkins, halved lengthways
  • 36.40 gm olive oil
  • 2 x 250g packet frozen chopped spinach, thawed
  • 400g fresh ricotta
  • 60g (3/4 cup) finely grated parmesan
  • 400g bottle Napoletana pasta sauce
  • 5 fresh lasagne sheets, halved lengthways
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a large baking tray with baking paper and arrange the pumpkin halves, cut-side up, on the tray. Brush the cut sides with oil and bake for 1 hour until the pumpkin is tender. Allow it to cool slightly before serving.
  • Squeeze out excess liquid from spinach using clean hands and place in a large bowl. Mix in ricotta and parmesan, season, and stir until well combined.
  • Detach and dispose of pumpkin seeds. Hollow out the flesh, keeping a 2cm-thick shell and reserve the flesh for later use.
  • - Pour a generous portion of the pasta sauce into each pumpkin half. - Divide the spinach mixture evenly among the halves. - Place a lasagne sheet half on top, trimming if needed. - Add half of the remaining sauce and spinach mixture on top. - Place another lasagne sheet half on each. - Finish with the rest of the sauce and spinach mixture. - Place the last two lasagne sheet halves on two of the stuffed pumpkin halves.
  • Gently assemble the pumpkin shells and tie securely with unwaxed kitchen string. Place on a tray, cover with foil, and bake for 45 minutes or until warmed through. Transfer to a serving dish, let it sit for 10 minutes to cool slightly, then slice and serve.

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