

Pumpkin and spinach individual lasagnes
Ingredients
- spray oil, to grease
- 500g pumpkin, cut into chunks
- 2 tablespoons olive oil
- 1 ½ cups baby spinach
- 2 x 400g cans diced tomatoes with garlic
- 350g reduced-fat ricotta cheese
- 200g low-fat cottage cheese
- 1 teaspoon dried mixed herbs
- 50g parmesan cheese, grated
- 400g fresh lasagne sheets (3 large pasta sheets)
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Preheat oven to 200°C. Lightly grease 4 small ovenproof dishes or 1 large one. Place pumpkin in boiling water and cook for 5 minutes. Drain.
2 Heat oil in a non-stick pan and cook pumpkin until lightly tinged golden at edges. Add spinach and cook for a few more minutes. Heat tomatoes in a pan.
3 Mix ricotta, cottage cheese, mixed herbs and three-quarters of the parmesan together. Pour one-third of the tomatoes into the ovenproof dishes or dish.
4 Have a small bowl of water at hand. Cut each lasagne sheet into 4 squares. Dip 4 of the squares in water then lay on the tomatoes.
5 Spoon half of the ricotta and cottage cheese evenly on the squares and top with half of the pumpkin and spinach. Add one-third more tomato sauce.
6 Soak 4 more lasagne squares and lay on the pumpkin. Repeat layers finishing with lasagne square. Spoon over any remaining tomatoes. Sprinkle with the remaining parmesan. Bake for 15-20 minutes.
Nutrition Info (per serve)
-
Calories N/S
-
Kilojoules 2043 kJ
-
Protein 31 g
-
Total fat 21 g
-
Saturated fat 8 g
-
Carbohydrates 45 g
-
Sugar 12 g
-
Dietary fibre 7 g
-
Sodium 630 mg
-
Calcium 490 mg
-
Iron 4 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
More recipes you may like
Makeover recipes
Advertisement
Vegetarian
Advertisement
Mains
Advertisement