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
- 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.
- 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.
- In a large bowl mix the broccoli, pumpkin, ricotta, cheese and herbs. Season with salt and pepper.
- In an ovenproof baking dish place a third of the pumpkin mixture, lasagna sheets and spinach. Repeat, finishing with dry lasagna.
- For the topping, in a small bowl combine the yoghurt and egg. Spread over the top and sprinkle with parmesan.
- When ready to cook, preheat an oven to 180C. Bake for 45 minutes until the top is golden.