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Pumpkin and Spinach Lasagne
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Pumpkin and Spinach Lasagne

Comfort food at its best. Enjoy the flavour of homemade lasagne to enjoy with the family any day.

Makes 4-6
Prep Time 20 minutes
Cook Time 40 minutes
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Free-flow Spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4. Cook for 35-40 minutes or until golden and the pasta is tender.
Step 5
Note: If using dried pasta sheets add an extra 1/2 cup water and cook for an extra 10 minutes.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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