Pumpkin & Ricotta Lasagne | The Barossa Mag
There’s enough flavour and filling vegetarian protein in this lasagne that even the meat lovers will be satisfied (trust me, I’ve tested it on family
Ingredients
- 700g smooth ricotta
- 1 egg
- 1/3 cup (80ml) milk
- 1/4 tsp ground nutmeg
- 250g packet wholemeal lasagne sheets (or pulse pasta lasagne sheets)
- 1 small pumpkin (1kg), seeds and skin removed, thinly sliced
- 200g baby spinach
- 1/4 cup (20g) grated parmesan
- Green salad or steamed green vegetables, to serve
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