All Recipes

Pumpkin and spinach lasagne

Prep

15-30 mins

Total

1 HR

Servings

4 Servings

Ingredients

1 tbsp

Olive oil

750 g

Pumpkin, peeled and cut in 1-2cm dice

1 

Onion, sliced

1 cup

Cottage cheese

1 

Eggs

1 tbsp

Freshly chopped thyme or 1,tsp dried thyme

400 g

Can Wattie's chunky tomato and roasted garlic pasta sauce

350 g

Bag Wattie's frozen free-flow chopped spinach

1 cup

Grated mozzarella or edam cheese

1/2 

X 400,g pack fresh lasagne sheets

1/2 cup

Cold water

Instructions

Step 1

Preheat oven to 180°C. Heat a dash of oil in a large non-stick frying pan, cook pumpkin and onion until golden and tender. Season with freshly ground black pepper.

Step 2

Combine cottage cheese with egg and thyme. Mix well. In a separate bowl, combine Wattie's Chunky Tomato and Roasted Garlic Pasta Sauce with water, mix well.

Step 3

To assemble, cut 3 sheets lasagne to fit a lasagne-style dish (2-litre capacity). Spoon a quarter of the pasta sauce into the base and place one sheet lasagne on top. Cover with half of the cooked pumpkin mix and half of the Wattie's frozen Free-flow Chopped Spinach. Spoon over a quarter more pasta sauce and spread with half of the cottage cheese mixture, sprinkle with 1/4 cup mozzarella. Repeat the layers, finishing with a lasagne sheet. Spoon over remaining pasta sauce and sprinkle with 1/2 cup grated mozzarella.

Step 4

Cook for 35-40 minutes or until golden and the pasta is tender.

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