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Houston’s Spinach & Pumpkin Lasagne

Adapted from our friends at Houston’s Farm, this vegetarian lasagne is rich in flavour and nutrients, giving you a healthy boost for the winter months.

At a glance

Ingredients

  • 2 lasagne sheets, cooked
  • 800g mashed pumpkin (roasted, or boiled and drained thoroughly)
  • 1/4 cup mashed tomatoes or tomato pasta sauce
  • 3 cups finely sliced button mushrooms
  • 180g Houston’s baby spinach
  • 1 1/2 cups sliced roasted red capsicum
  • 500 ml fresh ricotta
  • 2 tbsp basil pesto
  • 1 cup finely grated Parmesan cheese
  • 1 free range egg
  • 1/4 cup finely chopped spring onion
  • salt and pepper
  • 2 tsp butter
  • 1 tsp lemon juice
  • 1 cup grated mozzarella cheese.

Method

  1. Preheat the oven to 170°C. Thoroughly grease a lasagne dish.
  2. Combine the mashed pumpkin with the mashed tomatoes and season with salt and pepper.
  3. Place the ricotta in a bowl and whisk in the egg, pesto, Parmesan cheese, spring onion and required seasoning.
  4. Place the mushrooms in a microwave safe bowl and add the lemon juice and 1 teaspoon butter and a grinding of pepper. Drain off the juices. Cover and cook for 2 minutes.
  5. Place the washed baby spinach in an oven bag and cook in the microwave for 1 minute.
  6. Remove from the microwave and, holding the bag with a tea towel, squeeze most of the moisture from the spinach (this can be added to stock)
  7. Generously line the base of the greased lasagne dish. Try and have the base sheets coming a little up the sides of the dish.
  8. Spread one third of the pumpkin mixture onto the pasta.
  9. Scatter the spinach over the pumpkin then top with a thin layer of the ricotta. (just a little less than a quarter of the mixture)
  10. Place a layer of pasta on top and then spread with another third of the pumpkin then top with the mushrooms and a thin layer of ricotta.
  11. Another layer of pasta and pumpkin and scatter with the strips of roasted red capsicum and a thin layer of ricotta.
  12. Cover the capsicum layer with the lasagne sheets and spread the remaining ricotta completely over the top of the pasta.
  13. Sprinkle the grated mozzarella cheese on top and bake for approximately 30 minutes.