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Pumpkin Lasagne
Source: Jenny Sanderson
2 tblspns of olive oil
1 leek sliced
1.5 kg of pumpkin, cubed
1 zucchini, sliced (I chop it)
˝ a cup of pitted black olives
1 tblspn of tomato paste
4 large ripe tomatoes
Lasagne sheets
500 g ricotta cheese
100g fetta cheese
˝ cup milk
˝ bunch parsley
Grated parmesan cheese
METHOD
Combine most of the oil with the leek, pumpkin and zucchini in a large flat baking dish. Stir gently. Bake at 200c for 30 minutes.
Add olives, tomato paste and pepper.
Brush remaining oil over the base of the lasagne tray.
Cover with half the tomatoes sliced, lasagne sheets then ˝ the vegetable mixture, repeat layers.
Combine fetta, ricotta, milk & parsley in a food processor and spread over vegetables.
Bake at 200c for 35 minutes.
Do you have a great recipe that uses pumpkins you want to share?
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