PUMPKIN & RICOTTA LASAGNE

SERVES 6-8 PREP 30 MINS COOK 1 HOUR 10 MINS

• 1.5kg Jap pumpkin, peeled, chopped

• 2 tbsp olive oil

• 2 tbsp finely chopped sage

• 350g fresh ricotta

• ½ cup thickened cream

• ½ tsp ground nutmeg

• 375g fresh lasagne sheets

• 120g baby spinach leaves

• 1 ½ cups grated mozzarella

• mixed salad, to serve

1 Preheat oven to 180°C. Grease a 2-litre ovenproof dish.

2 Toss pumpkin and oil together on an oven tray. Season to taste. Cover with foil. Roast 25-30 mins until pumpkin is tender. Cool slightly. Transfer to a bowl with sage and mash roughly.

3 In a bowl, mash ricotta with cream and nutmeg. Line base of dish with lasagne sheets, trimming to fit.

4 Cover with quarter each pumpkin mixture, ricotta mixture, spinach and cheese. Repeat layers.

5 Bake, covered with foil, 15 mins. Remove foil and bake a further 15-20 mins until lightly golden. Set lasagne aside 10 mins before slicing into squares and serving with salad.