Pumpkin, spinach and ricotta lasagne
Golden roasted pumpkin layered between ricotta, spinach and fresh pasta sheets topped with a triple cheese bechamel and basil ragu served with steamed broccoli and herbed butter and garlic bread. Add a fresh green salad
Great for the freezer.
Ingredients
Pumpkin, olive oil, salt, pepper, ricotta, cheddar, mozzarella, parmesan, fresh pasta, spinach, milk, garlic, butter, flour, basil, tomato polpa, onions, parsley, broccoli, ciabatta
OVEN (RECOMMENDED)
Preheat oven to 180°C degrees. Remove lasagne from container and pop on an oven tray, cover and heat in oven for 15 to 20 minutes. 10 minutes before the end add garlic bread to heat
Remove the lid from the broccoli, cover and pop in oven for 5 minutes.
MICROWAVE
Place lasagne on one plate and heat for 8 to 10 minutes.
Remove lid from broccoli and heat in microwave for 2 to 3 minutes.
Remove garlic bread from the foil and heat in microwave for 1 to 2 minutes.