Pumpkin, Lentil and Roasted Capsicum Lasagne

Serves 8, Prep and Cook: 1 hour, 25 mins

500g pkt diced butternut

pumpkin (see tip)

400g can brown lentils,

rinsed, drained

310g jar roasted pepper

strips, drained

150g tub fresh basil pesto dip 500g tub creamed cottage cheese

1½ cups grated pizza cheese 250g pkt instant lasagne sheets 60g pkt baby spinach leaves 400g jar tomato pasta sauce with basil

Leafy salad, to serve 1 Pierce the packet of pumpkin with the tip of a small sharp knife. Microwave on High (100%) for about 3 minutes, or until pumpkin is just tender. Carefully transfer to a large bowl. Stir in lentils, pepper strips and pesto. Season with salt and pepper.

2 Combine cottage cheese and 1 cup of the pizza cheese in a medium bowl.

3 Spread ½ cup of the cheese mixture over the base of a 21½cm x 36cm x 6cm-deep rectangular ovenproof dish (14-cup capacity).

4 Arrange a layer of lasagne sheets over the cheese mixture, overlapping slightly to fit. Spoon over half the pumpkin mixture. Scatter with half the spinach. Then dollop over ½ cup of the cheese mixture.

5 Repeat layering with lasagne sheets, remaining pumpkin mixture, remaining spinach and ½ cup of the cheese mixture, finishing with a layer of lasagne sheets. 6 Pour over pasta sauce. Dollop over remaining cheese mixture. Sprinkle with remaining ½ cup pizza cheese. Cover dish tightly with a sheet of greased foil. 7 Cook in a moderate oven (180C) for 45 minutes. Remove foil. Cook for a further 15 to 20 minutes, or until top is golden brown.

8 Serve with a leafy salad.