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Pumpkin & pesto lasagne, dinner, lasagne, lasagna, pumpkin, pesto, family, sharing

Pumpkin and pesto lasagne

Lydia Nuttall
Layers of roasted pumpkin are combined with ricotta and pesto sauce. Perfect for freezing for those busy days after work.
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Prep Time 30 minutes
Cook Time 40 minutes
roasting pumpkin 40 minutes
Total Time 1 hour 50 minutes
Course dinner, entertaining, lunch, sharing
Cuisine Australian
Servings 10 serves
Calories 491 kcal

Equipment

  • roasting tray
  • large deep baking dish
  • mixing bowl

Ingredients
  

  • 1.5 kg pumpkin
  • 600 g ricotta soft ricotta is best
  • 375 g fresh lasagne sheets
  • 200 g basil pesto
  • 400 g tinned tomatoes diced, not whole
  • 1 cup grated cheese
  • 300 ml cream

Instructions
 

  • Slice pumpkin into 4cm wedges, season and roast for 40 minutes in oven at 180c
  • In your large baking dish, cover the base with a small amount with some diced tomato, to prevent the first layer of lasagne sheets doesn't stick.
  • In a mixing bowl, put the ricotta and pesto, and mix gently together.
  • Now to make your layers. Cut the lasagne sheets to fit your baking dish. You should have enough for five layers. Start with pasta, then ricotta mixture, then finely sliced roast pumpkin and a small amount of diced tomatoes. Hint: water down the tomatoes a bit when you get half way down the tin. It helps cook the pasta.
  • Finish with a layer of pasta, then pour the cream over, and then sprinkle the grated cheese evenly over the top. Bake for 40 minutes

Nutrition

Calories: 491kcalCarbohydrates: 38gProtein: 18gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 113mgSodium: 383mgPotassium: 791mgFiber: 2gSugar: 7gVitamin A: 14098IUVitamin C: 17mgCalcium: 308mgIron: 3mg
Keyword cheese, lasagne, pumpkin, vegetarian
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