Roast Pumpkin & Spinach Vegetarian Lasagne Recipe

Roast Pumpkin & Spinach Lasagne Recipe

Pumpkin and spinach are rich in beta-carotene, which is an immune enhancer and anti-inflammatory nutrient found in orange and green leafy vegetables. This important nutrient is converted to vitamin A in the body and needed to promote good eye health, strong immune function and healthy skin.

Serves: 4

GF, V

=R1=

Roast Pumpkin & Spinach Lasagne Recipe

By: Lisa Guy

This vegetarian lasagne recipe is the ultimate winter warmer, packed with nourishing veggies and gluten-free goodness the whole family will love.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 800g pumpkin, peeled & sliced
  • Olive oil
  • 1 tsp ground cinnamon
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 x 400g tins chopped tomatoes
  • 3 tbsp tomato paste
  • 1 tsp Italian herbs
  • Pinch sea salt & pepper
  • 280g spinach, finely chopped
  • 300g ricotta
  • ⅓ cup parmesan, grated
  • Gluten-free lasagne sheets

Method


  • Preheat oven to 200°C and line a baking tray with baking paper.
  • Toss slices of pumpkin with olive oil and sprinkle with cinnamon.
  • Bake for 30 mins or until cooked through. With the back of a fork, mash pumpkin pieces a little and then set aside.
  • In a frying pan over medium heat, sauté onion and then add tomatoes, tomato paste, Italian herbs and sea salt. Transfer to a bowl.
  • Pan-fry spinach in some olive oil until wilted.
  • In a medium bowl combine ricotta, parmesan, wilted spinach and a pinch of sea salt and pepper.
  • Spoon tomato mixture over the bottom of the baking dish. Top with a lasagne sheet, pumpkin, lasagne sheet, ricotta mixture, tomato, lasagne sheet, then repeat. Spread tomato over the top and cover with parmesan cheese.
  • Bake covered with foil for 60 mins. Take the foil off for the last 15 mins of cooking.
  • Top with a handful of fresh basil to serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 07 19t162855.128

Low FODMAP Pasta

Wellbeing & Eatwell Cover Image 1001x667 2024 07 19t151858.075

Low FODMAP Champagne Celebration Cupcakes

Wellbeing & Eatwell Cover Image 1001x667 2024 07 19t111637.938

Recipes for spring

Wellbeing & Eatwell Cover Image 1001x667 2024 07 19t150453.061

Tofu Scramble with Tomato