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Roast Pumpkin and Ricotta Lasagne


Serves 6

Lasagnes do take a little time to put together, but they are easy and so worth a little effort.

Per serving: 1229kj (292.7cals); 7.2g total fat (4g saturated fat)


You’ll need

1kg pumpkin, peeled and sliced (about 1 cm thickness)
1 tsp All spice
1 bulb garlic, cloves separated but skin still on
Oil spray
6 fresh lasagne sheets
¼ cup finely grated parmesan

Ricotta Sauce
500gms light ricotta
Flesh from the roasted garlic cloves
1 egg
2/3 cup light milk
Pinch nutmeg
8-10 sage leaves, finely sliced (or 1 1/2 tsp ground sage)
Salt and pepper

Let’s go

Preparing the ingredients:
Heat oven to 200°C and line two baking trays with baking paper. Lightly spray pumpkin slices with oil spray and sprinkle over all spice. Lay out on baking trays and add garlic cloves. Roast for 25-35 minutes until pumpkin is soft. Keep an eye on the garlic cloves – you don’t want them to roast dry because you need the lovely soft flesh for the ricotta filling. Allow to cool slightly.

Making the ricotta filling:
Whisk ricotta, flesh from garlic cloves (just squeeze them and the flesh will drizzle out – discard the skins) and egg together. Add milk and nutmeg and whisk until well combined. Stir through sage leaves and season well with salt and pepper.

Assembling and cooking the lasagne:
Spray a baking dish lightly with oil and line with two lasagne sheets. Top with a third of the pumpkin and ricotta filling. Add another layer of lasagne sheets and top with pumpkin and ricotta. Repeat the process once more finishing with ricotta mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 30 minutes. Remove from oven and allow to set for 5 minutes before sprinkling over parmesan.

Why it’s good for you
I love a traditional meat lasagne but also love a change every now and then. This beautiful version is meat-free so perfect for those Meat-Free Mondays.
Per serving: 1229kj (292.7cals); 7.2g total fat (4g saturated fat); 0.8g fibre


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