Pumpkin Spinach and Ricotta Lasagne

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. 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.
2. Place the spinach into a microwave safe dish with lid and microwave on HIGH for 2 minutes or until slightly wilted.
3. Place the chopped garlic into a microwave safe dish and cook on HIGH for 1 minute.
4. In a large bowl, place the ricotta, milk, pepper, salt, sage and garlic and stir until smooth and combined. Taste to check the seasoning.
5. 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.
6. Place into the microwave and cook on HIGH for 8 minutes. Turn the dish and continue cooking on HIGH for a further 8 minutes.
7. Change the power to 80% and continue cooking for a further 10 minutes. Let rest for 5 minutes before cutting and serving.

Sage Garnish

1. Drizzle the sage leaves with the olive oil and microwave on HIGH in intervals of 20 seconds until crispy.
2. Serve with baby spinach salad leaves and crisp sage leaves.