All Recipes

Pumpkin and spinach lasagne

Prep

15-30 mins

Total

1 HR

Servings

4 Servings

Pumpkin and spinach lasagne

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

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

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