Pumpkin and spicy kale lazy lasagne

serves / 4 prep / 15 minutes cook / 30 minutes

Ingredients

375g pkt (12 small sheets) fresh lasagne

600g butternut pumpkin, peeled, deseeded, cut into 1cm pieces

2 1⁄2 tbsp extra-virgin olive oil, plus extra, to serve

2 tbsp pepitas

1 1⁄2 tsp ground coriander

2 large french shallots, finely chopped

1 long fresh red chilli, thinly sliced

2 garlic cloves, crushed

1 1⁄2 tsp brown mustard seeds

2 x 140g pkts chopped fresh kale

1 1⁄2 tbsp fresh lemon juice 250g tub cottage cheese

1. Line 2 baking trays with clean tea towels. Cook lasagne, in batches, in a large saucepan of salted boiling water for 3-4 minutes, until al dente. Transfer to prepared trays to drain.

2. Meanwhile, place the pumpkin in a microwave-safe bowl. Microwave, covered, on High for 2 minutes. Drain liquid.

3. Heat 1 tbsp oil in a frying pan over medium-high heat. Cook pumpkin, stirring, for 5 minutes or until tender. Add pepitas and coriander. Season. Cook, stirring, for 1 minute, until aromatic. Transfer to a bowl.

4. Heat remaining oil in pan over medium heat. Add the shallots. Cook, stirring, for 2 minutes or until soft. Add the chilli, garlic and mustard seeds. Stir for 1 minute or until aromatic. Add the kale. Cook, stirring, for 4 minutes or until just tender. Add the lemon juice. Cook for 1 minute. Season.

5. Place a sheet of lasagne on each serving plate. Top with a spoonful of cottage cheese and one-third of the pumpkin mixture. Spoon over one-third of the kale mixture. Repeat layering with the remaining lasagne, cottage cheese, pumpkin mixture and kale mixture, finishing with kale mixture. Drizzle with extra oil.