In a previous entry, Jaime asked me to post the recipe for pumpkin and ricotta lasagna, so I thought I would post it now
It's fairly simple. I usually have a bit of a cook up and make DF's meat lasagna at the same time, so then I can freeze a couple of portions.
Ingredients:
1/2 kent pumpkin, peeled, cut in 1cm thin slices.
fresh or boxed lasagna
2 cans tinned tomatoes or 1L tomato passata (strained tomato)
400g fresh ricotta
1 large zucchini, cut in 1cm thick strips
1 capsicum, cut in quarters
olive oil
chopped onion
2 cloves garlic
fresh basil
300g grated cheese
Bake the pumpkin, zucchini and capscium in a tray covered with foil for around 20minutes at 220C. Meanwhile, heat the oil in a saucepan and add the garlic and onion. Once browned add the tomato and basil. Simmer.
Layer in a baking dish strips of lasagna, pumpkin, capsicum & zucchini with crumbled ricotta, topped with tomato and a sprinkle of cheese, until all the mixtures have been used up. Sprinkle the top with more basil and cheese and bake at 180C for around 30-40 minutes. Sometimes it helps to cover with foil for the first 25 minutes, otherwise it might brown too quickly on the top.
pumpkin & ricotta lasagna
February 12th, 2009 at 10:00 am
February 12th, 2009 at 11:51 am 1234439514
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February 12th, 2009 at 04:03 pm 1234454628
I thought capsicum was bell pepper?
February 12th, 2009 at 07:51 pm 1234468262
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February 13th, 2009 at 04:50 am 1234500653
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