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Tuesday, August 6, 2013

Pumpkin, Spinach and Ricotta Lasagne!

(Cue Friends reference)
Pumpkin? Good. Spinach? Good. Lasagne? Good!

This lasagne is not only delicious but it has far less fat and carbohydrates than regular lasagne.

It also stores really well so you can make enough for a few meals and keep it in your refrigerator or freeze it for later.

You'll need:

Roughly 3 cups of diced pumpkin (about 3/4 of a butternut)
300g of Ricotta
3 handfulls of baby spinach, chopped roughly.
4 Spring Onions, chopped finely.
1/4 cup of light shredded cheese, plus a little extra for the top.
Lasagne sheets (I used 4)
1 jar of basic pasta sauce, I use Ragulette Classic Tomato Bolognese
A sprinkle of salt and pepper

About your lasagne sheets:
I used fresh sheets so I didn't have to prepare them prior to using them. If you are using dried pasta then you will need to boil them until almost cooked (4-6 minutes) before using them in your lasagne. This dish doesn't have the amount of sauce and oil that a regular lasagne has and therefore won't cook the sheets if they're dried. 

First, steam your pumpkin until it's soft then roughly mash it with a fork.

In a bowl, mix the ricotta (you may need to dice it first), baby spinach, spring onion, cheese and salt and pepper until it's well combined and the cheese has broken into smaller pieces.

Spread a thin layer of the pasta sauce on the bottom of your baking dish, this is to stop it from sticking.

Lay a lasagne sheet on top of the pasta sauce. You may find you need to cut a few sheets to fill in the gaps, depending on the size of your dish.

Next, spread all of the mashed pumpkin over the lasagne to make a thick layer. Lay another lasagne sheet over the top.

Then layer your ricotta mixture over the lasagne and put another lasagne sheet on top. I actually used two sheets on this layer just to make the top a little thicker, it's up to you.

Pour your pasta sauce over the top of the lasagne until it's covered and about half a centremeter thick, sprinkle it with a little cheese and bake for 20 minutes at 180 degrees.

Now try not to eat it all at once!
I recommend serving with a green salad or steamed green vegetables.

If you make this recipe, post a picture to Instagram and tag me with @ohrebeccalife so I can see it!


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