Easter eating - Pumpkin, Spinach and Ricotta Lasagne

Easter eating - Pumpkin, Spinach and Ricotta Lasagne

in Our Blog

Easter is upon us and with it a delicious long weekend of relaxing, eating copious amounts of chocolate, chatting over a glass of wine and having an all-round good time. This pumpkin, spinach, and ricotta lasagne will have everyone scrambling back for more, plus it can easily be prepared a few days in advance, so it just needs a re-heat in the oven.

The other great thing about this one? It can be made gluten-free by picking up some gluten-free pasta sheets so caters to all taste buds. With a few minor alterations, it can cater to all your vegan buddies too!

If your children are around, take the time to show them how to make their own ricotta. Whether it’s dairy or vegan ricotta, teaching them about where food comes from is an important thing, particularly as we become more disconnected and focused on convenience. Let them take charge, ricotta is almost no-fail, what could possibly go wrong?

Pumpkin, Spinach and Ricotta Lasagne

Ingredients

½ medium Pumpkin, peeled and diced

375 g Mad Millie Ricotta, dairy or vegan

300 g frozen Spinach, thawed

4 Spring onions, sliced

2 cloves Garlic, minced or sliced very finely

800 g Tomato pasta sauce

250 g Lasagne sheets

Salt and pepper to taste

A handful of fresh basil to serve

Dairy version only

¼ cup Parmesan, grated

1 cup grated cheddar

Vegan version only

200 g Mad Millie Vegan Soft Mozzarella

Method

Preheat oven on fan bake to 180oC (356oF).

Put the diced pumpkin into a pot filled with water and boil until soft. Drain the water and mash the pumpkin, add some salt and pepper to taste.

In a bowl combine the ricotta, parmesan (dairy only), spinach, spring onions, garlic and salt and pepper, stir until well combined.

Grease your lasagne dish and place a layer of lasagne sheets on the bottom. Spoon over half of the cheesy spinach followed a layer of half of the mashed pumpkin.

Top with another layer of lasagne sheets, add half of the tomato sauce and spread it around evenly. Add another layer of the rest of the cheesy spinach and then a layer of the rest of the mashed pumpkin.

Top with the final layer of lasagne sheets and pour over the remainder of the pasta sauce. Spread the pasta sauce around and top with either the grated cheddar (dairy only) or the soft mozzarella (vegan) spread evenly over top.

Bake at 180oC (356oF) for 45 – 50 minutes or until the pasta is cooked. Stand for 10 minutes before tossing the basil leaves on top and serving. Bon Appetit!  

Tags: Cheese Vegan Vegetarian
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