Pumpkin, Ricotta & Spinach Lasagna

[Julie-Ann]

This is the diet version of this yummy lasagna. So don't stop reading this and think I could never indulge - because you can.
The boys were out today so I had a big cookup of healthy food for me.
This one I had for dinner tonight and it was so yummy. If I say so myself.


This Pumpkin and Ricotta Lasagne combines the goodness of spinach, pumpkin, and ricotta. Unlike traditional beef lasagne, it is very light so you won't feel bloated or gluggy afterwards.

This recipe is quick and easy to make, and like most varieties of lasagne tastes even better the next day.

This recipe is low in fat and a good source of protein.

Energy per 100g:
311kJ - 74Cal
Fat per 100g:
2.7g

Recipe Serves:
This Recipe Serves 6.

Recipe Ingredients:
1kg Pumpkin Cubed
1 Onion Sliced
1 garlic
250g Frozen Spinach Defrosted
375g Low Fat Ricotta
1 Tablespoon Olive Oil
1 Egg
Fresh Lasagne Sheets
Dried Rosemary
1 cup pasta sauce
1 cup low fat tasty cheese
Salt and Pepper to taste.

Recipe Method:
Preheat oven 200c.
Place cubed pumpkin in large bowl and drizzle a little olive oil and sprinkle dried rosemary and with a spoon mix so the pumpkin is coated.
On a large oven tray lined with baking paper place the pumpkin and bake for around 15 mins (or until softened) turning. Once cooked take out and set aside to cool. Once cooled with a fork mash roughly.
Heat pan and cook onion until softened. Once cooked add garlic for 1 minute. Ensure not to burn. Take off heat and set aside.
Place defrosted spinach in a large bowl, Ricotta, egg, salt and pepper, onion and garlic and mix ensuring all incorporated.
In a square lasagne dish put ½ pasta sauce on the bottom and layer with lasagne sheet.place half the pumpkin a little cheese, spread around then put on top another lasagne sheet. Then pour ricotta mixture and layer again with sheet and then pumpkin again, then ricotta again. Put the other half of the past sauce on top of the last layer with any leftover ricotta mixture and cheese.
Bake in oven for 30 mins.

Recipe Nutrition Panel:
Servings: 6
Serving size: 416g

[Tiffanyjane71]

thank you thank thank you julie ann, i made this last weekend as Ive been gluten free for 4 weeks now, i used gleten free lasagne sheets. And this was wonderful, it tasted like heaven, loved it.
Tiffanyjane

[Julie-Ann]

Glad you liked it TiffanyJane. It is yummy