Pumpkin, Ricotta & Spinach Lasagne
Lasagne is always good. Every day is a good day to eat lasagne, right? Since pumpkin is in season and it's delicious, I created this lasagne to warm your winter nights up. Layers of pasta sheet, ricotta mix, roasted pumpkin, spinach and béchamel, topped with parmesan. Just perfect. It will captivate even the non-vegetarians.-------COOKING INSTRUCTIONS: DEFROSTED: remove plastic, cover the container with foil and cook in the oven (180C) for 20 minutes. Remove foil and cook for further 20 minutes until golden.FROZEN: remove plastic, cover the container with foil and cook in the oven (180C) for 35 minutes. Remove foil and cook for further 20 minutes until golden.
Ingredients
Milk, Ricotta, Lasagne sheets, Onion, Butter, Parmesan, Flour, Garlic, Mixed fresh herbs, Spinach chopped, Balsamic vinegar, Bay leaves, Star anise, Pumpkin, Nutmeg.