Spinach, Ricotta and Pumpkin Lasagne

Ingredients

8 lasagne sheets

800g Kent pumpkin

300g silken tofu

120g spinach 

450g ricotta 

1/2 brown onion

3 garlic cloves 

100g lite tasty cheese

Instructions

1. Preheat oven to 220C.

2. Chop the pumpkin into large chunks. Bring a medium-large pot of water to the boil and cook until soft.

3. In a food processor or with a masher, mash the pumpkin and silken tofu together until smooth and combined. 

4. Slice the onion and add to a small saucepan on medium heat with olive oil. Once onion starts to brown, add crushed garlic cloves and sautée for one minute. 

5. In the microwave or over a boiling pot of water, wilt the spinach. Add to a mixing bowl with the ricotta and combine. 

6. Place 8 lasagne sheets in warm water for 1-2 minutes.

7. In a rectangle bake tray, lay out two sheets of lasagne (they will overlap). Spoon half the pumpkin mixture onto the sheet evenly. 

8. Place down two more sheets and add a layer of the spinach and ricotta. Repeat to create four layers, with the ricotta on top. Sprinkle grated cheese over the final layer.

9. To bake, cover the baking dish with foil for the first 15 minutes. Take it out, remove the foil and pop back in the oven for a further 10 minutes.

10. Allow to cool before serving. Serve with a side of salad or steamed vegetables.