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
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.barossamag.com.
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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