Vegetable Lasagne

Vegetable Lasagne

Serving size: Serves 6
Cuisine type: Italian
Cooking time: More than 1 hour
Course: Main
Season: All year round
Special options: Vegetarian, Kid friendly


Although this dish traditionally features sheets of lasagne, we've used a different type of pasta here. Sometimes sold under the Italian name of capelli d'angelo, these extremely thin strands of pasta are usually known by their English name, "angel hair". This is a recipe the whole family can enjoy.
INGREDIENTS

400g piece pumpkin, peeled, chopped coarsely
500g silverbeet, trimmed, chopped coarsely
150g angel hair pasta
2 tablespoons vegetable oil
1 small leek (200g), sliced thinly
2/3 cup (160ml) vegetable stock
¾ cup (150g) ricotta cheese
¾ cup (180ml) cream
1½ cups (390g) bottled tomato pasta sauce
¾ cup (75g) coarsely grated pizza cheese
METHOD

Preheat oven to moderate.

Boil, steam or microwave pumpkin until just tender; boil, steam or microwave silverbeet until slightly wilted. Drain vegetables separately. Mash pumpkin in small bowl; reserve. Spread silverbeet over sheets of absorbent paper; cover with more absorbent paper, reserve.

Meanwhile, cook pasta in medium saucepan of boiling water about 5 minutes or until just tender; drain. Rinse under cold water; drain.

Heat oil in medium saucepan; cook leek, stirring, about 5 minutes or until softened. Add pumpkin and stock; cook, covered, stirring occasionally, about 5 minutes or until liquid is absorbed.

Meanwhile, combine silverbeet in medium bowl with ricotta and cream.

Spread pumpkin mixture over the bottom of 2-litre (8-cup) shallow baking dish; cover pumpkin mixture with half of the pasta. Spread pasta sauce over pasta; cover sauce with remaining pasta. Pour silverbeet mixture over pasta, gently spreading to completely cover pasta. Sprinkle pizza cheese all over surface of lasagne; place lasagne on oven tray. Bake, uncovered, in moderate oven about 30 minutes or until lasagne is heated through and cheese is browned lightly.

tip The lasagne can be assembled in advance and refrigerated overnight or frozen.

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