Pumpkin And Spinach Lasagna

Instructions

• ♥ Heat oil in a pan and add crushed garlic stir fry until aromatic, add tomatoes and oregano and stir fry. Reduce heat and simmer for 30 minutes. Season with salt to taste.
• ♥ Use a wok with a lid and add the pumpkin and oil, stir fry until golden, add sage and about 1 cup water reduce heat and simmer until pumpkin is soft enough to mash. Season with salt to taste.
• ♥ In a bowl add spinach, ricotta and eggs mix to combine. Season with salt to taste.
• ♥ In a lasagne dish (we used 30x25cm deep baking pan) pour two ladles of sauce and layer with the pasta sheet.
• ♥ Half the mashed pumpkin and spread on the pasta, add another pasta, spread the spinach and ricotta mixture and top with the mozzarella cheese.
• ♥ Add another layer of pasta, spread the remaining mashed pumpkin and layer another layer of pasta sheets. Top with tomato sauce and then the final layer of pasta sheets and pour the remaining sauce.
• ♥ Place a sheet of baking paper on the top and then cover the pan in aluminum foil, bake in an oven at 200°C for 45 minutes, then remove the foil and bake for a further 15 minutes, then remove and bake for a further 15 minutes or until cooked through.
• ♥ Serve with green salad and enjoy!