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.
If using dried pasta sheets add an extra 1/2 cup water and cook for an extra 10 minutes.
Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.
Awesome, easy to make and whole family enjoyed it, even my 2 yr old ( he did pic out most of the spinach tho!)
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.
This is really nice!!! even my man loved it, we will be making it again! YUM!!
Tasted really nice, but Mine turned out quite messy..maybe because of the dish. Really nice vegetarian meal though.
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.
Just lovely, really enjoyed this recipe, and the one who likes meat enjoyed it as well. Excellent.
This was a big hit with friends and family
Loved this, best part is the chruchy top :) Been making this every week since I found this recipe & we are not vegetarians.
wonderful flavour, very filling. Even my husband enjoys it and he is a meat man ( it contains no meat) better the next day.
really good my husband really liked it he does not usually like meals without meat
Yummy! I prefer the pumpkin mashed. Dish is better the next day.
Was a bit disappointed after reading reviews but was still good
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!
Really loved it, took it to a party where I had to take a plate. Went down very well.
This is so yummy. My partner loves it too.
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! :)
Says to combine pasta sauce with water, what water? None mentioned in list of ingredients...
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!
this is lovely everyone enjoyed it including in vegetarian have made it several times
So tasty and healthy! I made it with chive flavored cottage cheese rather than plain and basil flavored pasta sauce instead of roasted garlic.. No regrets! Simple components for a great dish. Hit all the right spots in the tum. Definitely will make again!
+ My Meal Planner
Print Recipe
Email Recipe
Download PDF
Lesley's Review | Rating
Even the meat lover enjoyed this!