Pumpkin and Spinach Lasagna

Ingredients

• 1 tablespoon olive oil
• 1 cloves garlic, chopped
• 1/2 onions, chopped
• 0.3 kg butternut pumpkin, peeled, seeded and roughly chopped
• 1/2 cup vegetable stock
• 250g shelled pistachios, roughly chopped
• 1/2 bunch spinach, leaves rinsed and roughly chopped
• 1/4 packet of fresh lasagne sheets, enough to give 7 layers
• 1/4 cup, (50g) fresh ricotta
• 1/4 cup, (60g) natural yoghurt
• 1/2 egg yolks
• 1/2 cups dried breadcrumbs
• 1/4 cup grated parmesan
• 25g shelled pistachios

Directions

1. Preheat oven to 200�C / 400F
2. Heat olive oil in a large high sided frying pan. Add onion and cook until soft. Add garlic and cook a further 30 seconds. Add pumpkin and stock. Let simmer, covered, for 20 minutes or until soft.
3. Allow to cool, slightly. Mash until smooth, and stir through spinach.
4. Mix together ricotta, yoghurt and egg yolks. Season.
5. Place a small amount of the ricotta mixture on the bottom of a rectangular oven dish.
6. Place a layer of lasagna sheets on top. Cover with a layer of the pumpkin mixture and a thin drizzle of the ricotta mixture. Continue layering, using 7 layers of lasagna sheets in total, finishing with a layer of lasagne and then the remaining ricotta mixture.
7. Combine the bread crumbs, parmesan and shelled pistachios. Sprinkle over the lasagne before baking.
8. Bake covered for 20 minutes. Uncover and bake a further 20 minutes. Let stand for 10 minutes before serving.
9. Enjoy your Pumpkin and spinach lasagna recipe!