Pumpkin and Ricotta Lasagna – Cooking for Oscar
Creamy pumpkin and ricotta lasagna with layers of pasta and a roasted pumpkin filling. Serves 6. Perfect for mealtime!
Ingredients
- 600g butternut pumpkin (peeled and cut into 2cm chunks)
- Canola oil spray
- Salt
- 1 egg
- 1 tablespoon chives (chopped)
- 350g light smooth ricotta
- 8 Lasagna sheets (enough for 4 layers)
- 1 400g tin lentils (drained)
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