Pumpkin, Spinach and Ricotta Lasagne
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Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
23
High
Nutrition per serving
Calories349.6 kcal (17%)
Total Fat9.9 g (14%)
Carbs44.4 g (17%)
Sugars4.8 g (5%)
Protein22.3 g (45%)
Sodium413.5 mg (21%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
1. Chop pumpkin, onion and spinach 2. Preheat oven to 180°
3. Bake pumpkin and onion with olive oil, salt, pepper and mixed herbs for 30-40 minutes until soft before mashing with a fork 4. Mix together ricotta, spinach, parmesan, garlic, salt and pepper 5. Spread 1/3 of the passata on the bottom of a baking tray before layering lasagne sheets, pumpkin mixture, ricotta mixture and repeat until out of ingredients 6. Spread remaining passata and sprinkle with cheese 7. Bake for 30 minutes before golden & bubbling
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