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Pumpkin Lasagne


  • 300g pumpkin, chopped
  • 1 onion, chopped
  • 250g spinach lasagne noodles
  • 2 cloves garlic, crushed
  • 300g Australian ricotta cheese
  • salt and ground black pepper, to taste
  • 1 x 300g can tomato puree
  • 2 teaspoons dried mixed herbs
Download Recipe (PDF)


  1. Steam or microwave pumpkin and onion until tender. Cook noodles in boiling salted water until al dente. Puree pumpkin and onion with garlic and cheese. Season to taste. Layer noodles and pumpkin filling alternately in a lightly greased dish, finishing with noodles. Combine tomato puree and herbs and spread evenly over lasagne. Cover with foil and bake at 180C for 30 minutes.


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