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Ingredients

  • 1 Tbsp olive oil
  • 750 g pumpkin, peeled and cut in 1-2cm dice
  • 1 onion, sliced
  • 1 cup cottage cheese
  • 1 eggs
  • 1 Tbsp freshly chopped thyme or 1 tsp dried thyme
  • 400 g can Wattie's Chunky Tomato and Roasted Garlic Pasta Sauce
  • 350 g bag Wattie's frozen Free-flow Chopped Spinach
  • 1 cup grated mozzarella or Edam cheese
  • ½ x 400 g pack fresh lasagne sheets
  • ½ cup cold water

Method

1. Preheat oven to 180°C. Heat a dash of oil in a large non-stick frying pan, cook pumpkin and onion until golden and tender. Season with freshly ground black pepper.

2. Combine cottage cheese with egg and thyme. Mix well. In a separate bowl, combine Wattie’s Chunky Tomato and Roasted Garlic Pasta Sauce with water, mix well.

3. To assemble, cut 3 sheets lasagne to fit a lasagne-style dish (2-litre capacity). Spoon a quarter of the pasta sauce into the base and place one sheet lasagne on top. Cover with half of the cooked pumpkin mix and half of the Wattie’s frozen Free-flow Chopped Spinach. Spoon over a quarter more pasta sauce and spread with half of the cottage cheese mixture, sprinkle with 1/4 cup mozzarella. Repeat the layers, finishing with a lasagne sheet. Spoon over remaining pasta sauce and sprinkle with 1/2 cup grated mozzarella.

4. Cook for 35-40 minutes or until golden and the pasta is tender.

Note: If using dried pasta sheets add an extra 1/2 cup water and cook for an extra 10 minutes.

Tips

If using dried pasta sheets add an extra 1/2 cup water and cook for an extra 10 minutes.

Rate and Review

18 Ratings Pumpkin and Spinach Lasagne


Reviews (18)


Lesley's Review | Rating

Even the meat lover enjoyed this!

Gail's Review | Rating

Awesome, easy to make and whole family enjoyed it, even my 2 yr old ( he did pic out most of the spinach tho!)

sondra's Review | Rating

I am always looking for meals that I can cook when my sister who is a vegetarian comes over for dinner. We all absolutely loved it.

Jaime's Review | Rating

This is really nice!!! even my man loved it, we will be making it again! YUM!!

Eszter's Review | Rating

Tasted really nice, but Mine turned out quite messy..maybe because of the dish. Really nice vegetarian meal though.

Brooke's Review | Rating

Was really yummy, I'm a really bad cook and even I managed to pull it off! One thing though, is the top supposed to be so crunchy??? lol.

Jennifer's Review | Rating

Just lovely, really enjoyed this recipe, and the one who likes meat enjoyed it as well. Excellent.

Juls's Review | Rating

This was a big hit with friends and family

Rowena's Review | Rating

Loved this, best part is the chruchy top :) Been making this every week since I found this recipe & we are not vegetarians.

Cathryn's Review | Rating

wonderful flavour, very filling. Even my husband enjoys it and he is a meat man ( it contains no meat) better the next day.

Val's Review | Rating

really good my husband really liked it he does not usually like meals without meat

Marie's Review | Rating

Yummy! I prefer the pumpkin mashed. Dish is better the next day.

Vicky's Review | Rating

Was a bit disappointed after reading reviews but was still good

Nicki's Review | Rating

Just awesome. i added crushed garlic and chillis when cooing the pumpkin. Needed to cook for longer than specified though as the pumpkin was still very firm. Delicious!

Joan's Review | Rating

Really loved it, took it to a party where I had to take a plate. Went down very well.

Sharon's Review | Rating

This is so yummy. My partner loves it too.

Darnielle Rogers's Review | Rating

The first time I made this, I was a bit disappointed with how it looked, but it tasted ABSOLUTELY AMAZING. I prefer mashed pumpkin (especially because my lasagne dish is shallow), and I tend to make a double mixture for many meals. It holds up well! :)

Ruth Zeinert's Review | Rating

Says to combine pasta sauce with water, what water? None mentioned in list of ingredients...

Reply from The Food in a Minute team

Hi Ruth, thanks for picking that up. You will need to combine the pasta sauce with 1/2 cup of cold water. I've updated the recipe to reflect this. Thanks!