Cheese-packed vegetable lasagne

Photo / Babiche Martens

Ingredients

3 cups	cubed pumpkin
¼ cup	olive oil
1 tsp	paprika
1 tsp	cumin
1	onion, chopped
2 cloves	garlic
1 cup	broccoli, finely chopped
1 tin	chopped tomatoes
250g	ricotta
1 cup	grated tasty cheese
½ cup	chopped mixed fresh herbs, e.g. basil, parsley
120g	spinach leaves
6-8 sheets	dry lasagne
To garnish	basil leaves

Topping

1 cup	Greek yoghurt
1	egg
½ cup grated parmesan	grated parmesan

Directions

1. Preheat an oven to 180C. Place the pumpkin on an oven tray with 2 tablespoons of oil, paprika and cumin. Bake for 25 minutes until soft. Remove and smash with a fork.
2. Heat the remaining oil in a frying pan. Add the onion and garlic, cooking for 3 or 4 minutes. Stir through the broccoli and tomatoes, cooking for a further 5 minutes.
3. In a large bowl mix the broccoli, pumpkin, ricotta, cheese and herbs. Season with salt and pepper.
4. In an ovenproof baking dish place a third of the pumpkin mixture, lasagna sheets and spinach. Repeat, finishing with dry lasagna.
5. For the topping, in a small bowl combine the yoghurt and egg. Spread over the top and sprinkle with parmesan.
6. When ready to cook, preheat an oven to 180C. Bake for 45 minutes until the top is golden.