Pumpkin & Spinach Lasagne
Pumpkin & Spinach Lasagne
Ingredients
- 1 tbsp Olive Oil
- 1 Onion, sliced
- 1 c Cottage Cheese
- 1 tbsp Freshly Chopped Thyme or 1 tsp Dried Thyme
- 400g can Wattie's Extra Chunky Tomato and Roasted Garlic Pasta Sauce
- 350g pack Wattie's Free-flow Chopped Spinach
- 1 c Grated Mozzarella or Edam Cheese
- 1/2 of a 400g pack Fresh Lasagne
- 1 Egg, beaten
- 750g Pumpkin, peeled and cut in 1-2cm diced
Method
1. Heat oil in a large non-stick frying pan, cook pumpkin and onion until golden and tender, season with pepper.
2. Combine cottage cheese with egg and thyme, mix well. In a separate bowl, combine Wattie’s Chunky Tomato and Roasted Garlic Pasta Sauce with 1/2 cup cold water, mix well.
3. To assemble, cut 3 sheets lasagne to fit a 7-8 cup capacity lasagne dish. Spoon 1/4 of the pasta sauce into the base, place one sheet lasagne on top. Cover with 1/2 of the cooked pumpkin mix and 1/2 of the Wattie’s Free-flow Chopped Spinach, spoon over 1/4 more pasta sauce and spread with 1/2 of the cottage cheese mixture, sprinkle with 1/4 cup mozzarella. Repeat the layers, finishing with a lasagne sheet. Spoon over remaining pasta sauce and sprinkle with 1/2 cup grated mozzarella.
4. Cook in an oven preheated to 180°C for 35-40 minutes or until golden and the pasta is tender.
Note: If using dried pasta sheets add an extra 1/2 cup water and cook for an extra 10 minutes.
