Pumpkin And Ricotta Lasagne

Easy to make and delicious to eat. Enjoy!

Ingredients:

• 1 bunch English spinach
• 200 grams (about 7 oz.) pumpkin, thinly sliced
• 500 grams (about 1 lb.) fresh ricotta
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• 1/3 cup parmesan cheese, grated)
• 1 egg, beaten
• 2 Tbsp. fresh basil, chopped)
• 375 gram (about 13 oz.) packet fresh lasagne sheets*
• 1 kilo (2+ lbs.) ripe tomatoes, thickly sliced)
• 125 grams (about 4.5 oz) mozzarella cheese, grated

*Editor's Note: For dry noodles, cook before using.

Directions:

Preheat oven to 180 degrees C (350 degrees F). Grease the base of a 19 cm square (8x8 inch) ovenproof dish.

Trim stems from spinach, wash well and squeeze out excess water. Set aside. Cook the pumpkin slices in boiling water for 2 minutes. Drain and set aside.

Place ricotta, 1/4 cup of the parmesan, egg and basil into a bowl and mix together.

Place a layer of fresh lasagne into the dish, trim off to fit. Spread with half of the ricotta mixture and top with the spinach and half of the tomato. Cover with a second layer of lasagne.

Spread remaining ricotta mixture on the lasagne sheet and follow with a layer of pumpkin. Cover with another layer of pasta.

Top with the remaining tomato slices, mozzarella and parmesan.

Bake in moderate oven for 30 minutes or until golden brown.

Source: Supermarket leaflet.

By Lorraine from Perth, Western Australia