There’s enough flavour and filling vegetarian protein in this lasagne that even the meat lovers will be satisfied (trust me, I’ve tested it on family members!). For a gluten free option, use ‘pulse pasta’ or gluten free lasagne sheets.
Gluten Free Options
700g smooth ricotta
1/3 cup (80ml) milk
1/4 tsp ground nutmeg
250g packet wholemeal lasagne sheets (or pulse pasta lasagne sheets)
1 small pumpkin (1kg), seeds and skin removed, thinly sliced
200g baby spinach
1/4 cup (20g) grated parmesan
Green salad or steamed green vegetables, to serve
Preheat oven to 180 degrees Celsius.
Mix the ricotta, egg, milk and nutmeg together in a bowl.
Place one layer of pasta sheets in the base of a large baking dish.
Add 1/3 of the ricotta mixture, then 1/2 the pumpkin slices and 1/2 the spinach. Repeat the layers, finishing with ricotta mixture on top.
Sprinkle the parmesan over the lasagne then bake in the oven for about 40 minutes or until it feels soft when you stick a skewer in the middle and the top is a nice golden brown.
Serve with salad or steamed vegetables on the side.