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Pumpkin & Spinach Vegetarian Lasagne
Ingredients
  • 1.5 kg pumpkin peeled and diced into 1.5cm cubes
  • 2 tbs olive oil to drizzle
  • salt and pepper to season
  • 450 g ricotta low fat
  • 150 g baby spinach leaves see notes
  • 375 g fresh lasagne sheets
  • subheading: For the tomato sauce:
  • 2 tbs olive oil
  • 2 brown onions diced
  • 2 tsp minced garlic
  • 500 g passata
  • 400 g diced tomatoes
  • 1 tsp dried Italian herbs parsley, oregano, basil
  • 1 tbs raw sugar
  • salt and pepper to season
  • tasty cheese grated, for sprinkling
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