Pumpkin and Ricotta Lasagne

I found this recipe on www.weightloss.com.au and just made a few little changes.  It was fairly quick to make, definitely easy and tasted great.  It's vegetarian and easy on the budget, so it pretty much ticks all the boxes!  Kids loved it too - a perfect weeknight meal - and did I mention only 310 calories per serve?!?  Listen to the podcast below to see if Liam & Robbie liked it in their Family Show Taste Test!

Ingredients (serves 6)
1kg Pumpkin, cubed
1 onion, chopped

1 clove garlic, crushed
250g frozen spinach, defrosted
375g low-fat ricotta
Olive oil spray
1 Egg
3 Fresh Lasagne Sheets
1 teaspoon dried herbs

1 jar pasta sauce
1 cup low fat tasty cheese, grated
Salt and Pepper to taste

Method
Preheat oven 200 degrees celsius.

Place cubed pumpkin on a baking tray or dish.  Spray with olive oil and sprinkle with dried herbs.  Season with salt and pepper.

Bake for about 30 minutes then set aside to cool.  Mash roughly.

Reduce oven to 180 degrees.  Heat a frying pan and cook onion until softened.  Add garlic and cook for a further 1 minute.  Combine in a large bowl with ricotta, egg and spinach and mix well.

In a lasagne dish, layer half the pasta sauce followed by a lasagne sheet.  Place half the pumpkin on top,   with a sprinkle of grated cheese.  Follow with another lasagne sheet, half the ricotta and another lasagne sheet.  Finish with remaining pumpkin, the rest of the ricotta, the last of the pasta sauce and the remaining cheese.  Bake in oven for 30 minutes.

And what did Liam & Robbie think?  Listen to the Family Show Taste Test here: