Deliciously creamy spinach, ricotta and pumpkin lasagne

Sometimes there’s nothing more tempting than a deliciously cheesy comfort food to enjoy on a night in and this tasty, vegetarian lasagne could be your best option! With an incredibly straightforward method and just a handful of ingredients, you can’t miss out on this delicious dish!

While it might not be your first choice to put pumpkin soup in between the lasagne sheet layers, it happens to work perfectly in this vegetarian version as it gives an extra creamy texture to this tasty spinach and ricotta mix. Enjoy!

Ingredients

• 250g chopped frozen spinach, thawed
• 800g fresh ricotta, crumbled
• 1/2 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 1/2 cup chopped fresh basil leaves
• 1 cup finely grated parmesan
• 535g can creamy pumpkin soup
• 1 cup chicken style liquid stock
• 8 dried instant lasagne sheets
• 1 1/3 cups grated mozzarella

Method

1. Preheat oven to 200C. Grease 6cm-deep, 20cm x 30cm (12-cup- capacity) baking dish. Place spinach in sieve set over bowl. Using back of spoon, press any excess liquid from spinach.
2. Place spinach, ricotta, nutmeg, egg, basil and 1/2 cup parmesan in bowl. Season with salt and pepper. Stir to combine. Combine soup and stock in large jug.
3. Place 2 lasagne sheets over base of prepared dish, breaking to fit if necessary. Spoon 1/3 of ricotta mixture over lasagne sheets, spreading to cover. Sprinkle with 1/3 cup mozzarella. Drizzle with 1/2 cup pumpkin soup mixture. Repeat layers twice, finishing with lasagne. Drizzle over remaining pumpkin soup mixture. Sprinkle with remaining mozzarella and parmesan.
4. Cover with greased foil. Bake for 30 minutes. Remove foil. Bake for further 20 minutes or until golden and tender. Stand for 10 minutes. Serve.