Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/2 buternut pumpkin, skin and seeds removed
- maple syrup
- 1/2 cup parmesan, grated
- 1 pinch black pepper (to taste)
- 300grams low-fat ricotta
- 6 sheet fresh lasagne, halved
- 2tablespoons pine nuts, chopped
- 80grams pesto
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 2
Preheat oven to 180°C. Cut pumpkin into 2cm cubes and place on a large baking tray lined with non-stick baking paper. Season and drizzle with maple syrup. Bake for 25-30 minutes.
Step 2 of 2
Bring a saucepan of water to the boil. Cook lasagne sheets for 3 minutes or until soft. Carefully remove, drain well and place one sheet on each plate. Layer with pumpkin, ricotta, parmesan and finish with lasagna sheet. Drizzle with pesto and scatter with pine nuts.
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