Roast Pumpkin + Spinach Lasagne Ingredients: 1 kg pumpkin, peeled 1 teaspoon ground cinnamon 1 onion, diced 800 g chopped, tomatoes 3 tablespoons tomato paste 2 tablespoons, fresh chopped parsley 200 g baby spinach 500 g reduced fat deli-style ricotta (see notes) 1 egg Method: Preheat your oven to 200 C. Slice pumpkin into 1 cm thick slices + place onto a baking tray. Brush lightly with olive oil and sprinkle over a little cinnamon. Bake for 30 minutes until tender and remove. Sauté onion in a pot. Add tomatoes and paste + cook for 15 minutes until thickened. Add herbs and season to taste, then remove from heat. Spread 1/4 of the sauce into the base of a baking dish. Add half of the spinach then ½ of the roasted pumpkin on top. Spoon over ½ of the tomato sauce. Repeat. Beat the ricotta and egg until smooth. Spread over the pumpkin. Bake for 30 minutes. Serve with leafy greens or steamed green vegetables. Serves 6. Nutrition per serve: Protein: 16 g Total fat: 9 g Saturated: 5 g Calcium: 289 mg Carbs: 16.6 g Calories: 213 Kilojoules: 892 NOTES: To increase protein add beans, lentils or chicken when making the tomato sauce. There are 3 great ways of making a non-dairy white sauce for those who have lactose issues: 1 Substitute the ricotta for pureed, white cannelini beans blended with roasted garlic and a splash of olive oil. It makes a great replacement for the ricotta in the recipe, plus it’s high in protein and fiber to help lower cholesterol and keep blood sugars stable. 2. Combine 500 g silken tofu with 60 g raw cashew nuts into a high speed blender. Blend until smooth and creamy and use to replace ricotta. 3. Quickly steam 1 whole cauliflower then blend with roasted garlic and a splash of olive oil until smooth and creamy. Spread over the lasagne and bake. When using this version, you need to add protein to make this meal complete, so add 500 g chicken breast into the tomato sauce or brown lentils or beans.
Posted on: Mon, 30 Sep 2013 01:35:27 +0000
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