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    REAL FOOD Home cooked never tasted SO good!  MEAT-FREE winter mains

    Jul 30, 2020 4 minutes

    PUMPKIN, RICOTTA AND SPINACH LASAGNE

    SERVES 6 PREP AND COOK: 1 HOUR, 45 MINS

    500g fresh ricotta
    300ml carton pure cream
    1 clove garlic, crushed
    1 cup finely grated parmesan
    ½ x butternut pumpkin (900g), peeled
    8 instant lasagne sheets
    ½ cup tomato pesto
    100g baby spinach leaves

    1 Lightly oil a rectangular ovenproof dish (16-cup capacity).

    2 Combine ricotta, cream, garlic and half the parmesan in a large bowl. Season with salt and pepper. Mix well.

    3 Cut pumpkin crossways into ½cm-thick slices.

    To assemble, spread ½ cup of the ricotta mixture over base of prepared dish. Arrange half the pasta sheets over ricotta in a single layer. Top with half the pumpkin, pesto and spinach. Pour over

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