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A
deliciously different lasagna made with spinach, pumpkin,
walnuts, fresh basil and ricotta cheese.
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| 3
tablespoons extra
virgin olive oil |
| 1
onion—diced |
| 2
cloves garlic—minced (crushed) |
| 14
oz (420g) canned tomatoes—chopped |
| ½
cup vegetable or chicken stock |
| 1½
teaspoons salt |
| ½
teaspoon freshly ground black pepper |
| 2
tablespoons chopped fresh basil |
| 2
lb (1kg) pumpkin of your choice—peeled and cut into
small cubes |
| 6
oz (180g) dried lasagna sheets |
| 8
oz (240g) packet frozen spinach—defrosted and squeezed
to remove excess liquid |
| 8
oz (240g) ricotta cheese |
| 3½
oz (75g) chopped walnuts |
| 1/3
cup grated Parmesan cheese |
PREHEAT
the oven to 200°C/400°F and lightly grease a baking
dish with olive oil. HEAT 2 tablespoons of olive oil in a
large frying pan over a medium heat and cook the onion for
5 minutes, stirring regularly. ADD the garlic and cook for
a minute. ADD the tomatoes, stock, salt, pepper and basil
and bring to the boil. REDUCE the heat to medium-low and simmer,
uncovered, for 10 minutes. WHILE the sauce simmers, boil or
steam the pumpkin for 5 minutes. ADD the remaining tablespoon
of olive oil to the sauce at the end of cooking. SPOON a thin
layer of the tomato sauce on the bottom of the greased baking
dish. PLACE a layer of lasagna sheets on top. SPOON one quarter
of the remaining tomato sauce on the pasta and arrange the
spinach evenly on top. PLACE a layer of lasagna sheets on
top. SPOON another quarter of the tomato sauce on the pasta
and spread the ricotta evenly on top. PLACE a layer of lasagna
sheets on top. SPOON the third quarter of the tomato sauce
on the pasta and arrange the cooked cubed pumpkin and walnuts
evenly on top. PLACE the last layer of lasagna sheets on top
and spoon over the remaining tomato to cover and sprinkle
evenly with the parmesan cheese. COVER tightly with aluminum
foil and bake for 30 minutes. REMOVE the foil and bake, uncovered,
for a further 10 minutes until the cheese is golden and bubbling.
SERVE with a salad on the side.
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