Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 535grams pumpkin soup
- 480grams pumpkin cubes
- 300grams kale leaf & spinach
- 1 brown onion, finely chopped (finely chopped)
- 2tablespoons continental parsley, to serve (to serve)
- 1/4teaspoons ground nutmeg
- 300milliliter pure cream
- 500grams fresh ricotta, crumbled
- 1 1/4 cup grated mozzarella
- 1tablespoons olive oil
- 4 large sheets fresh lasagne, each cut into 4 strips
- 2tablespoons sage leaves
- 2 garlic cloves, crushed
Method
Step 1 of 3
Heat oil in a large, shallow cast-iron pan or frying pan with fitted lid over medium heat. Add onion, garlic and sage. Season, then cook, stirring regularly, for 5 minutes or until soft.
Step 2 of 3
Add pumpkin cubes, soup, cream and nutmeg. Season, then stir to combine. Bring to the boil, reduce heat to low, then cover and cook for 5 minutes. Add kale and spinach, in batches, stirring continuously or until leaves have wilted.
Step 3 of 3
Remove pan from heat. Stir through ricotta and pasta strips, making sure pasta strips are evenly distributed. Scatter over mozzarella, cover and cook, undisturbed, over low heat for 20 minutes. Stand for 20 minutes. Serve scattered with parsley.
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