Roast Pumpkin & Spinach Vegetarian Lasagne Recipe – EaWell Magazine

Ingredients

• 800g pumpkin, peeled & sliced
• Olive oil
• 1 tsp ground cinnamon
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 x 400g tins chopped tomatoes
• 3 tbsp tomato paste
• 1 tsp Italian herbs
• Pinch sea salt & pepper
• 280g spinach, finely chopped
• 300g ricotta
• ⅓ cup parmesan, grated
• Gluten-free lasagne sheets