A Different Kind of Vegetable Lasagna

READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 400
    g pumpkin, peeled and cut into pieces
  • 500
    g chopped silver beet (coarsely)
  • 2
    tablespoons vegetable oil (or you could use spray] 1 small leek sliced thinly (200g) or 1 onion, diced
  • 23
    cup vegetable stock
  • 34
  • 34
    cup cream
  • 1 12
    cups bottled pasta sauce
  • 34
    cup pizza cheese (or a mix of mozzarella, parmesan and tasty cheddar cheese)
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DIRECTIONS

  • Preheat oven to moderate around 180°C.
  • Boil or steam pumpkin until just tender.
  • Boil or steam silverbeet until wilted; drain separately.
  • Mash pumpkin in small bowl set aside.
  • Drain silverbeet on absorbent towels and place towels on top of silver beet as well set aside.
  • Cook pasta in boiling water til tender drain rinse under cold water, drain.
  • Heat oil or spray in pan, cook leek or onion, stirring about 5 min for leek less for onion until softened.
  • Add pumpkin and stock cook covered stirring occasionally until stock is absorbed.
  • Combine silverbeet and ricotta and cream in a bowl.
  • Spread pumpkin mixture over bottom of a 2-litre ovenproof dish.
  • Cover with half the pasta.
  • Spread pasta sauce on top of that.
  • Cover with other half of pasta.
  • Pour silverbeet mixture on top of that spreading to completely cover pasta.
  • Sprinkle with cheese place lasagne on oven tray bake uncovered about 30 minutes or until lasagne is heated through and cheese is browning lightly.
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