Pumpkin and spinach individual lasagnes
- oil spray, to grease
- 500g pumpkin, cut into chunks
- 2 tablespoons olive oil
- 1 1/2 cups baby spinach
- 2 x 400g cans diced tomatoes with garlic
- 350g reduced-fat ricotta cheese
- 200g low-fat cottage cheese
- 1 teaspoon dried mixed herbs
- 50g parmesan cheese, grated
- 400g fresh lasagne sheets (3 large pasta sheets)
Total fat 21g
Saturated fat 8g
Dietary fibre 7g
1 Preheat oven to 200°C. Lightly grease 4 small ovenproof dishes or 1 large one. Place pumpkin in boiling water and cook for 5 minutes. Drain.
2 Heat oil in a non-stick pan and cook pumpkin until lightly tinged golden at edges. Add spinach and cook for a few more minutes. Heat tomatoes in a pan.
3 Mix ricotta, cottage cheese, mixed herbs and three-quarters of the parmesan together. Pour one-third of the tomatoes into the ovenproof dishes or dish.
4 Have a small bowl of water at hand. Cut each lasagne sheet into 4 squares. Dip 4 of the squares in water then lay on the tomatoes.
5 Spoon half of the ricotta and cottage cheese evenly on the squares and top with half of the pumpkin and spinach. Add one-third more tomato sauce.
6 Soak 4 more lasagne squares and lay on the pumpkin. Repeat layers finishing with lasagne square. Spoon over any remaining tomatoes. Sprinkle with the remaining parmesan. Bake for 15-20 minutes.
Hanu de Jong
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