Loaded with oozy cheese, bacon and crispy breadcrumbs, this pasta bake will be a crowd pleaser. Plus, there is a healthy balance of veg in there too.
641 calories per serve
1kg butternut pumpkin, peeled, deseeded, chopped
250g packet fresh lasagne sheets
2 x 250g packet frozen spinach, thawed, drained
500g fresh ricotta
3 garlic cloves, crushed
3 tsp Italian dried mixed herbs
155g (11 ⁄2 cups) pre-grated 3 cheese blend
2 tbsp olive oil
150g rindless middle bacon rashers, finely chopped
60g (2⁄3 cup) fresh breadcrumbs, made from day-old sourdough bread
1⁄3 cup chopped fresh continental parsley leaves
3 Method Steps
Step 1Cook pumpkin(1kg butternut pumpkin, peeled, deseeded, chopped) in a large saucepan of boiling water for 10 minutes or until tender. While pumpkin is cooking, add 1 lasagne (250g packet fresh lasagne sheets) sheet to same pan. Cook for 1 minute or until softens slightly. Transfer to a baking paper-lined plate. Repeat with remaining lasagne sheets. Drain the pumpkin, reserving 125ml (1 ⁄2 cup) of the cooking liquid.
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Step 2Preheat oven to 220C/200C fan forced. Place spinach (2 x 250g packet frozen spinach, thawed, drained) in a large bowl. Add ricotta (500g fresh ricotta), garlic (3 garlic cloves, crushed), mixed herbs (3 tsp Italian dried mixed herbs) and 55g (1 ⁄2 cup) cheeseStiruntilcombinedPlace.. pumpkin, 55g (1 ⁄2 cup) of remaining cheese and reserved cooking liquid in a food processor. Process until smooth. Season. Spread half over base of a 3L (12 cup) baking dish. Cut lasagne sheets in half crossways. Divide ricotta mixture among lasagne sheets. Roll up to enclose filling. Place rolls, in a single layer, in dish. Top with remaining pumpkin mixture then cheese (155g (11 ⁄2 cups) pre-grated 3 cheese blend). Bake for 10 minutes.
Step 3Heat oil (2 tbsp olive oil) in a large frying pan over medium heat. Add bacon (150g rindless middle bacon rashers, finely chopped). Cook, stirring, for 5 minutes or until crisp. Transfer to a bowl. Add breadcrumbs (60g (2⁄3 cup) fresh breadcrumbs, made from day-old sourdough bread) and half the parsley (1⁄3 cup chopped fresh continental parsley leaves). Stir until combined. Scatter over the rolls. Bake for a further 20 minutes or until pasta is cooked through and top is golden. Set aside for 10 minutes to cool slightly before serving. Top with remaining parsley to serve.
To make this vego, swap bacon for 2 tbs finely chopped pitted kalamata olives or 1 tbs finely chopped capers. No need to fry them, just stir into the breadcrumb and parsley mixture in step 3.
Nutrition per Serving