Cheats Pumpkin, Ricotta & Basil Lasagne

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A quick vegetarian lasagne with a creamy ricotta and basil filling that requires no cooking – just mix, layer and bake.

Serves: 8

Ingredients

Ricotta mixture:

500g ricotta

2 eggs

¼ cup milk

1 cup spinach, wilted (fresh or frozen)

1 bunch fresh basil, roughly chopped

Salt and pepper, to taste

Vegetables:

½ pumpkin, peeled and thinly sliced

2 zucchinis, cut into rounds

Olive oil

Salt and pepper

For assembling

2 ½ cups tomato-based pasta sauce

½ cup basil pesto

1 block fresh mozzarella, thinly sliced

6 fresh lasagne pasta sheets

Method

1. Preheat the oven to 200°C. Place the sliced pumpkin and zucchini on baking trays, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until lightly golden and softened. Allow to cool.

2. If using fresh spinach, wilt it in a saucepan over medium heat until just softened, then allow to cool and squeeze out excess liquid.

3. In a large bowl, mix the ricotta, eggs, milk, spinach and basil, then season with salt and pepper.

4. Reduce the oven temperature to 180°C.

5. In a large baking dish, layer the tomato sauce, pasta sheets, ricotta mixture, roasted pumpkin, roasted zucchini, mozzarella and a drizzle of pesto, then repeat the layers until all ingredients are used, finishing with mozzarella and pesto on top.

6. Cover the dish with foil sprayed lightly with olive oil and bake for 30 minutes, then remove the foil and bake for a further 5 minutes until golden on top.

7. Allow the lasagne to rest for 10 minutes before slicing and serving.