Method
- Preheat oven to 180 degrees Celsius.
- Place pumpkin in roasting tray, and cook until tender. Once cooked, roughly mash and set aside.
- Put spinach (or silverbeet) in a heatproof bowl and pour over enough boiling water to cover. Leave for 5 minutes, then drain and squeeze out most of the water.
- In another bowl mix together cottage cheese, egg and milk. Set aside.
- Spray a little oil into a large oven-proof dish.
- To assemble lasagna, cover the base of the dish with 1 layer of pasta.
- Spread ⅓ of the can of tomatoes evenly on top, along with ½ of the pumpkin, ½ the spinach and ⅓ of the cottage cheese mixture.
- Cover with another layer of lasagna, ½ of the remaining canned tomatoes, all of the remaining pumpkin and spinach, and ½ of the remaining cottage cheese mixture.
- Top with last of the pasta, then the remaining canned tomatoes and cottage cheese mixture. Sprinkle with grated cheese.
- Bake for 30 minutes until golden. Stand for 5 minutes before serving with a salad.
Notes
You can add any vegetables you have on hand to this lasagne, such as sliced zucchini, kumāra, leftover vegetables from the night before or frozen mixed vegetables.
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