Ready Time: 60 mins
Preparation Time: 20 mins Minutes
Cooking Time: 40 mins Minutes
Serves: 4-6
Ingredients
- 450g butternut pumpkin, sliced 0.5cm thick
- 350g baby spinach
- 20g garlic, chopped
- 550g fresh ricotta
- 1/3 cup milk
- 1⁄4 teaspoon ground white pepper
- 1 1⁄2 teaspoons salt
- 1⁄2 bunch sage, finely chopped
- 1 1⁄2 cups passata
- 100g dried lasagne sheets
- 1 cup cheese, grated (preferably a mix of mozzarella, parmesan and cheddar)
- 20 sage leaves
Method
- 1. Place the sliced pumpkin into a microwave safe dish with 1 tablespoon water and place the lid on top. Microwave on HIGH for 8 minutes and set aside.
- Place the spinach into a microwave safe dish with lid and microwave on HIGH for 2 minutes or until slightly wilted.
- Place the chopped garlic into a microwave safe dish and cook on HIGH for 1 minute.
- In a large bowl, place the ricotta, milk, pepper, salt, sage and garlic and stir until smooth and combined. Taste to check the seasoning.
- Place 1/3 of the passata and 2 tablespoons of water as the first layer in your microwave safe lasagne dish, lay 1/3 of the lasagne sheets on top of the passata, then 1/3 of the ricotta mixture, sprinkle a little of the grated cheese, lay half of the pumpkin in 1 layer, then half of the spinach. Repeat with the remaining ingredients, finishing with the ricotta and grated cheese. Spray the microwave safe dish lid with a little non-stick spray (so that the cheese does not stick to the lid) and place loosely on top of the lasagne.
- Place into the microwave and cook on HIGH for 8 minutes. Turn the dish and continue cooking on HIGH for a further 8 minutes.
- Change the power to 80% and continue cooking for a further 10 minutes. Let rest for 5 minutes before cutting and serving.
Sage Garnish
- Drizzle the sage leaves with the olive oil and microwave on HIGH in intervals of 20 seconds until crispy.
- Serve with baby spinach salad leaves and crisp sage leaves.