Vegetable lasagne Recipe

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Ingredients

	300g low-fat ricotta
	1 tablespoon olive tapenade
	200g fresh lasagne sheets
	250mls basic tomato sauce
	250g butternut pumpkin, peeled, deseeded and cut into thin slices
	1/4 teaspoon nutmeg
	Cracked black pepper to taste
	6 small egg tomatoes, sliced
	1 bunch English spinach washed with stems removed


Instructions


Preheat oven to 200degC. Cover a baking tray with non-stick baking paper.


Combine ricotta and the tapenade in a small mixing bowl with a fork.


Place a sheet of pasta on the lined baking tray. Spoon 60mls (1/4 cup) of tomato sauce over the pasta and spread evenly. Layer half of the pumpkin slices over the sauce. Sprinkle over half of the nutmeg and some pepper. Top with half of the tomato slices and half of the spinach. Top with another sheet of pasta and spread with 60mls (1/4 cup) tomato sauce. Spread the ricotta mixture evenly over the top of the sauce. Layer with another sheet of pasta and spread with 60mls (1/4 cup) tomato sauce. Layer with remaining pumpkin slices and sprinkle with the rest of the nutmeg and some pepper. Top with the remaining spinach.


Spread the remaining tomato sauce over the spinach and top with final layer of pasta. Top with remaining tomato slices. Bake in preheated oven for 45 minutes or until the pumpkin is tender when tested with a skewer.


Serving Suggestions

Serve warm.

Originally Submitted 10/7/2012

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