Gluten-Free Spinach and Ricotta lasagna | Changing Habits

Ingredients

• 1 butternut pumpkin, cut into thin slices
• 500 g ricotta cheese
• 2 large handfuls of spinach, diced finely
• 1 tbsp Changing Habits Nutmeg
• Changing Habits Seaweed Salt to taste
• Changing Habits Pepper to taste
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 brown onion, diced
• 200 g mushrooms, diced
• 1 capsicum, diced
• 1 zucchini, grated
• 400 g diced tomatoes
• 2 tbsp tomato paste
• 1 tsp Changing Habits Rapadura Sugar
• 1 tbsp dried oregano
• Small handful of basil leaves, chopped
• 1 cup water
• 1/4 cup grated cheddar cheese
• 1/2 cup grated parmesan
• Extra basil leaves, chopped finely