A vegetarian lasagne recipe I’m looking forward to trying.
- lasagne sheets
- 1/2 butternut pumpkin / squash
- goat’s cheese
- baby spinach leaves
- onion, sliced
- chicken stock cube
- salt and pepper
- olive oil
- ricotta cheese
- parmesan cheese
Preheat the oven to 180 degrees. Cut the pumpkin in half and scoop out the seeds. Remove and discard the pulp and leave the seeds aside on some paper towel to dry.
Slice the pumpkin into rounds and cut off the skin. Lay out the pumpkin slices onto a greased baking tray. Place the dried seeds on the tray as well and season everything (pumpkin & seeds) with olive oil, rosemary, salt and pepper.
Roast the pumpkin for 20 minutes or until slightly browned. The seeds should only take 5-10 minutes to brown. Serve them as a snack before the meal.
Fry the onion and garlic in a saucepan. Add the passata and stir in the chicken stock cube.
Grease a large baking dish with oil. Cover the bottom with lasagne sheets. Cover in passata, spinach leaves, roasted pumpkin and goats cheese. Cover with another layer of pasta sheets and cover again with the filling ingredients as before. Repeat until you have used all the passata, spinach and pumpkin. For the final layer cover the pasta sheet with ricotta cheese, parmesan and goats cheese.
Bake for 40 minutes or until golden brown on top.