Roast Pumpkin and Fetta Lasagne
Vegetarian Lasagne
Ingredients
- 3 Cups Pumpkin, peeled and diced 2cm
- 1 Tbsp Olive Oil
- Pinch Pepper
- 1 tsp Garlic salt
- 1 tsp Dried Oregano or basil or combination
- 1 Lemon, finely grated rind only
- 400 gm Fetta, crumbled
- 1/4 Cup Parsley, chopped
- 1 Box Frozen Spinach, thawed and liquid squeezed out
- 1 Pkt Lasagne Sheets I use fresh but dried is fine
- 2 Cups Mozzarella cheese or Pizza blend cheese
Tomato Sauce
- 1 Tbsp Olive oil
- 1 Small onion, finely diced
- 1 tsp Garlic, finely chopped 1 Clove
- 800 gm Canned Tomatoes, crushed
- 2 Tbsp Tomato Paste
- Pinch Salt
- 2 tsp Sugar
- 1-2 Dried Bay Leaves
- 1/2 tsp Dried Basil or 1/4 cup fresh
Instructions
Filling
- In a lined baking tray combine pumpkin, oil, garlic salt, pepper and oregano. Bake at 170C for 45 minutes or until tender.
- Remove from oven and allow to cool.
- In a large bowl roughly mash the pumpkin, add in the crumbled fetta, lemon rind, spinach and parsley, season with extra salt and pepper if needed.
- Preheat oven 160 -170 C
Sauce
- In a saucepan over medium heat, fry onion and garlic in oil 4-5 minutes.
- Add tomatoes, tomato paste, salt, pepper, sugar and herbs, bring to a boil and simmer for 20 minutes.
Assemble Lasagne
- In a greased large lasagne tray or 2 smaller ones; spoon a thin layer of sauce, top with a layer of pasta sheets then spoon on 1/3 of fetta mixture, 1/3 sauce and a handful of cheese.
- Continue layering making a total of 3 layers, finishing with remaining cheese.
- Bake uncovered for 45-60 minutes or until the cheese is golden brown and the pasta is cooked.
- Enjoy with a salad.
Notes
I make this in 2 smaller dishes cooking and eating one and freezing the second to cook and enjoy later.
Slices of baked lasagne can also be frozen for a quick individual meal.