Serves:

8

Description:

A delicious and easy to make winter meal.

Ingredients:

• 1/3 Jap pumpkin, cut in 2 cm thick slices, peeled
• 1 tsp chopped garlic
• 1 tbsp olive oil
• 2 red capsicums, seeds removed, chopped
• 3 cups (750 ml bottle) prepared pasta sauce
• 1 1/2 bunches spinach, trimmed and washed
• 375g ricotta cheese
• 250g packet instant lasagne sheets
• 4 tbsp finely grated Parmesan cheese

Method:

1. Preheat oven to 200°C.
2. Toss pumpkin in garlic and oil, arrange on baking tray and cook 25 minutes.
3. Combine capsicum and pasta sauce in saucepan and cook gently 15 minutes.
4. Blanch spinach (see tip), drain well, chop roughly and combine with ricotta cheese.
5. Arrange in layers – lasagne, pumpkin, lasagne, spinach and ricotta mixture, lasagne, and capsicum pasta sauce.
6. Cook 30 minutes then reduce heat to 180°C.
7. Dust lasagne with Parmesan and bake until cheese is lightly browned, about 10 minutes.

Tip: Jap pumpkin is richly coloured and flavoured, and its tender skin and flesh makes it a breeze to slice and peel.

Recipe by: Vikki Leng

Website: vikkileng.com.au