Marika Day's Pumpkin & Ricotta Lasagne

Marika Day's Pumpkin & Ricotta Lasagne

Cooking time


Preheat oven to 190 degrees celsius.

Place the pumpkin on a baking tray and drizzle with Cobram Estate Garlic Infused extra virgin olive oil and season with salt and pepper. Roast in the oven for 25 minutes or until pumpkin is cooked.

Place pumpkin into a blender or food processor with nutmeg and sage leaves. Puree until smooth. Remove from blender and set aside.

Clean out blender and add ricotta, egg, olive oil, parmesan cheese and salt and pepper. Blend until smooth.

Wilt spinach on the stovetop or in a microwave. Allow to cool slightly and stir through ricotta mixture.

Grease a baking dish and spread a thin layer of pumpkin mixture over the base followed by a layer of lasagne sheets.

Bake for 45 minutes

Ingredients Chevron Icon

1kg pumpkin, cut into 2 cm pieces

1 tbsp Cobram Estate garlic infused extra virgin olive oil

¼ tsp nutmeg

1 tbsp chopped sage

1 egg

500g light ricotta cheese

½ tbsp Cobram Estate Garlic infused extra virgin olive oil

½ cup grated parmesan cheese

100g baby spinach

Salt and pepper

Fresh Gluten free lasagna sheets