Roasted pumpkin and mushroom lasagne | Recipe Cart
Roast pumpkin and mushrooms then layer with ricotta in a rich lasagne, baked to perfection. Perfect for fall!
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Ingredients
- 1.25kg Queensland Blue pumpkin, peeled, deseeded, cut into 2cm pieces
- 9.2 gm extra virgin olive oil
- 1 red onion, finely chopped
- 500g button mushrooms, sliced
- 2 garlic cloves, crushed
- 22.2 gm no-added-salt tomato paste
- Mutti Polpa Finely Chopped Tomatoes 400g
- 100g chargrilled capsicum, drained, finely chopped
- 60ml (1/4 cup) water
- 240g (1 cup) fresh ricotta
- 1 egg
- 60ml (1/4 cup) milk
- 25g (1/3 cup) parmesan, finely grated
- 3 large zucchini, trimmed
- 80g baby spinach leaves
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