Spinach and Pumpkin Lasagne

Spinach and Pumpkin Lasagne


7 people made this

A meat-free lasagne that is full of delicious flavours and is so simple to make with spinach, ricotta, pumpkin and mushrooms.


Serves: 6 

  • 250g frozen spinach
  • 500g ricotta
  • 2 eggs, whisked
  • 500g bolognaise pasta sauce
  • lasagne sheets
  • 1 1/2 cups pumpkin, peeled, cooked and mashed
  • 1 cup sliced mushrooms
  • 1/4 cup pine nuts
  • 1 1/2 cups grated cheese

Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

  1. Cook spinach as directed on packet and drain well.
  2. In a bowl mix the ricotta, spinach and two eggs.
  3. In a deep baking dish spread pasta sauce on the bottom, add a layer of lasagne sheets, spread a layer of pumpkin, then mushrooms, ricotta mixture then sprinkle pine nuts and cheese.
  4. Repeat starting with the pasta sauce then end with a thick layer of cheese.
  5. Cook on 180 degrees C for 1 hour. Serve with garlic bread and a light salad.

Recently Viewed

Reviews (1)


A delicious, yet simple lasagne that is enjoyable by everyone. - 25 Mar 2013

Write a review

Click on stars to rate