Roasted Pumpkin And Mushroom Lasagne

Roasted pumpkin adds a natural sweetness to the lasagne, as without difficulty as a dose of beta carotene, a form of vitamin A. it is high in dietary fibre, and a in accord source of potassium, essential for controlling blood pressure.

The ingredient of Roasted Pumpkin And Mushroom Lasagne

• 1 25kg queensland blue pumpkin peeled deseeded cut into 2cm pieces
• 2 tsp further virgin olive oil
• 1 red onion finely chopped
• 500g button mushrooms sliced
• 2 garlic cloves crushed
• 1 tbsp mutti double concentrate tomato glue gum
• mutti polpa finely chopped tomatoes 400g
• 100g chargrilled capsicum drained finely chopped
• 60ml 1 4 cup water
• 240g 1 cup well ventilated light ricotta
• 1 egg
• 60ml 1 4 cup milk
• 25g 1 3 cup parmesan finely grated
• 3 large zucchini trimmed
• 80g baby spinach leaves

The Instruction of roasted pumpkin and mushroom lasagne

• preheat oven to 180c 160c fanatic addict forced line a baking tray behind baking paper place pumpkin in a single enlargement around prepared tray spray later olive oil roast for 30 minutes or until golden and tender transfer to a bowl in relation to mash next a fork
• meanwhile heat the oil in a large saucepan higher than medium heat cook onion stirring occasionally for 5 minutes or until soft amass the mushrooms and cook for 3 4 minutes or until browned amass the garlic and cook stirring for 30 seconds or until aromatic disquiet in tomato paste cook for 1 minute ensue the tomato capsicum and water simmer for 10 minutes or until thick
• spray a 2l 8 cup ovenproof dish once olive oil adjoin ricotta egg milk and half the parmesan in a bowl shake up until smooth cut long slices from zucchini using a vegetable peeler discarding centre core
• to assemble place a third of the zucchini slices slightly overlapping in base of prepared dish summit zenith next half the pumpkin half the spinach and half the mushroom mixture repeat layers of zucchini pumpkin spinach and mushroom mixture finish in imitation of a layer of zucchini fee evenly like ricotta mixture sprinkle in the manner of permanent parmesan
• bake for 25 minutes or until top is golden and bubbling stand for 5 minutes before serving

Nutritions of Roasted Pumpkin And Mushroom Lasagne

calories: 311 656 calories
calories: 11 grams fat
calories: 5 grams saturated fat
calories: 29 grams carbohydrates
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calories: 18 grams protein
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