There is plenty of cheesy and vegetable goodness in this lasagna.
CHEESE-PACKED VEGETABLE LASAGNA RECIPE
Serves 6
3 cups cubed pumpkin
¼ cup olive oil
1 tsp paprika
1 tsp cumin
1 onion, chopped
2 garlic cloves
1 cup broccoli, finely chopped
1 tin chopped tomatoes
250g ricotta
1 cup grated tasty cheese
½ cup chopped mixed fresh herbs, e.g. basil, parsley
120g spinach leaves
6-8 sheets dry lasagna
Basil leaves, to garnish
Topping
1 cup Greek yoghurt
1 egg
½ cup grated parmesan
- Preheat an oven to 180C. Place the pumpkin on an oven tray with 2 tablespoons of oil, paprika and cumin. Bake for 25 minutes until soft. Remove and smash with a fork.
- Heat the remaining oil in a frying pan. Add the onion and garlic, cooking for 3 or 4 minutes. Stir through the broccoli and tomatoes, cooking for a further 5 minutes.
- In a large bowl mix the broccoli, pumpkin, ricotta, cheese and herbs. Season with salt and pepper.
- In an ovenproof baking dish place a third of the pumpkin mixture, lasagna sheets and spinach. Repeat, finishing with dry lasagna.
- For the topping, in a small bowl combine the yoghurt and egg. Spread over the top and sprinkle with parmesan.
- When ready to cook, preheat an oven to 180C. Bake for 45 minutes until the top is golden.
