Pumpkin and ricotta lasagne
Economical, rich and filling, this pumpkin and ricotta lasagne by Nici Wickes is quick and easy to put together and brilliant served with a fresh side salad or greens for the perfect family meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 700 grams pumpkin, peeled and de-seeded
- 1 red capsicum, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon dried sage
- 1 teaspoon sea salt, plus ¼ tsp black pepper
- 400 grams packet fresh lasagne sheets
- 400 grams can crushed tomatoes
- 250 grams ricotta
- 1 1/2 cup Parmesan, grated
- basil, to garnish
- salad or wilted greens, to serve
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