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How to Cook Pumpkin Lasagne
Roast capsicum at 200C turning every 15 minutes until charred, place it in an airtight container to cool so the skin peels off easily, set aside.
Prepare your pumpkin by cutting it into thin strips, removing the skin. The thickness is up to you, but cooking time may need to be increased with thicker pumpkin, these are about1/8 inch thick.
Spray baking tray with nonstick spray
Layer the pumpkin to line the bottom of the tray
Mix together spinach, onion, basil, oregano, parsley, garlic, fennel seeds and red lentils
Carefully peel your roasted capsicum
Purée capsicum and tomatoes if you don't have passata
Mix capsicum and tomatoes together
Combine cheese, olive oil, salt pepper and nutmeg.
Spread 1/2 the tomato mixture on the pumpkin
Add half the spinach mix
Spread the cheese mixture as best you can
Add another layer of pumpkin
Add another layer of spinach and tomato sauce and decorate with leftover pumpkin if you are so inclined
Cook at 180C for 45 minutes, or longer if you make more layers or thicker pumpkin. Let rest for about ten minutes before serving
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1 red capsicum
1 kg pumpkin
250g chopped spinach
1 small red onion
2Tbs basil
1/2tbs oregano
1tbs parsley
1/2tbs crushed garlic
1/2 tsp crushed fennel seed
1/4 cup red lentils
200g cottage cheese
1/4 c extra virgin olive oil
Salt
Pepper
Nutmeg
690g passata or puréed tomatoes
Georgia Phillips 11 months ago
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