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Pumpkin and spinach lasagna

A simple tasty lasagna for dinner, or enjoy the leftovers for lunch the next day. It freezes well too.
  • 3 cups pumpkin, peeled and chopped (approx 1.2kg)
  • 1/2 teaspoon nutmeg
  • 3 cups spinach or silverbeet
  • 1 egg
  • 500g cottage cheese
  • 1/2 cup low-fat milk
  • 1 packet of dried lasagna pasta (sheets or pieces, approx 300g)
  • 400g can chopped tomatoes
  • 1/2 cup edam cheese, grated
  1. 1. Preheat oven to 180°C.
  2. 2. Place pumpkin in roasting tray, or until tender.
  3. 3. Once pumpkin is cooked, roughly mash and set aside.
  4. 4. Put spinach (or silverbeet) in a heatproof bowl and pour over enough boiling water to cover. Leave for 5 minutes, then drain and squeeze out most of the water.
  5. 5. In another bowl mix together cottage cheese, egg and milk. Set aside.
  6. 6. Spray a little oil into a large oven-proof dish.
  7. 7. To assemble lasagna, cover the base of the dish with one layer of pasta.
  8. 8. Spread 1/3 of tinned tomatoes evenly on top, along with half of the pumpkin, half the spinach and 1/3 of cottage cheese mixture.
  9. 9. Cover with another layer of lasagna, half of the remaining tinned tomatoes, all of the remaining pumpkin and spinach, and half of the remaining cottage cheese mixture.
  10. 10. Top with last of the pasta then remaining tinned tomatoes and cottage cheese mixture. Sprinkle with grated cheese.
  11. 11. Bake for 30 minutes until golden. Stand for 5 minutes before serving with a salad.
You can add any vegetables you have on hand to this lasagne, such as sliced zucchini, kumāra, leftover vegetables from the night before or frozen mixed vegetables.