Ricotta, Spinach & Pumpkin Lasagne

Serves 4

Ingredients:

• 40ml olive oil

• 1 clove garlic, chopped

• 325g Barker’s Professional Tomato Meal Base

• 325ml water

• sea salt

• freshly milled pepper

• 500g ricotta cheese

• 40g grated parmesan

• 1 tbsp fresh oregano leaves

• 375g cooked lasagne sheets, drained

• 300g thinly sliced pumpkin

• 500g spinach leaves

Method:

1. Heat the olive oil in a saucepan.

2. Add the garlic and lightly fry for 1 minute.

3. Add the Barker’s Professional Tomato Meal Base and water, simmer gently for 10 minutes. Add seasoning.

4. Place the ricotta, parmesan and oregano in a mixing bowl.

5. In a greased earthenware dish, lay down sheets of lasagne trimmed to the shape of the dish.

6. Spoon a thin layer of sauce, followed by a layer of pumpkin, spooned layer of ricotta and a layer of spinach leaves.

7. Repeat this sequence until three-quarters of the dish is full.

8. Spoon over the sauce.

9. Place into a preheated 185°C oven and bake for 30 minutes.

HANDY HINT:

Meat base can be added, decrease the ricotta to 250g and add 400g of protein.

This Recipe Uses: