- 1 large butternut pumpkin
- 1 small bunch of rosemary, finely chopped
- 1 clove garlic
- 500 g blanched spinach
- 750ml tomato passata
- 250 g fresh goats cheese (crumbly texture)
- 75 g parmesan cheese, grated
- 100ml Extra Virgin Olive Oil
- 1 – 2 packets fresh lasagne sheets
- Freshly ground black pepper
Peel and de-seed the pumpkin. Cut into 2cm cubes and toss with a little olive oil, chopped garlic and 1 tablespoon of chopped rosemary. Season with salt and pepper and place in a moderate oven on a tray and roast until soft and just coloured. Remove from the oven and allow to cool.
Squeeze the blanched spinach of water so it is as dry as possible. Then chop and toss with salt, pepper and a little olive oil.
Take a roasting tray (size equivalent to A4 piece of paper) and rub it with a little olive oil. Spoon in some tomato passata to cover the base of the tray.
Lay down the pasta sheets to roughly cover the bottom (tear them if you need to). Then spread a thin layer of the passata on the pasta. Spread some spinach on top followed by some roasted pumpkin. Try and keep the amounts even. Crumble a little goat’s cheese and season lightly.
Repeat this process of tomato passata, spinach, pumpkin, goat’s cheese; until all the pumpkin and spinach is used up. Press down gently between each layer. For the final layer top off with the rest of the passata, goat’s cheese and sprinkle the remaining chopped rosemary and parmesan cheese.
Allow to stand for 10 minutes before cooking in a preheated oven at 175 degrees C for about 35 minutes. If the lasagne starts to colour too much on top, just cover the tray with aluminium foil.
Remove from the oven and let it rest for about 15 mins before serving.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au