Healthy spinach and pumpkin lasagne

Healthy spinach and pumpkin lasagne

This week’s lasagne recipe is a healthy spinach and pumpkin lasagne. Usually lasagne is heavy, fatty, rich and seriously not good for the waist line. This recipe is made with spinach and pumpkin and doesn’t have any rich and fatty sauces.

Feel free to use whichever vegetables that you want. This recipe lends itself to creating and having fun. The sky really is the limit with this healthy lasagne recipe.

This spinach and pumpkin lasagne can be served for a healthy lunch, dinner or any other meal of your choosing. So get into the kitchen and let the fun and healthy eating begin!

So please enjoy this recipe as much as I did. I would love your feedback. Happy cooking, Leanne x

Healthy spinach and pumpkin lasagne

500g pumpkin, cubed

800g spinach, cleaned

1 x 250g tub low fat cottage cheese

150g fat free feta

¼ tsp cinnamon

125ml ricotta cheese

1 x 250g cottage cheese or ½ cup grated mozzarella cheese

8 lasagne sheets

Salt and pepper to taste

Steam the pumpkin for about 30 minutes or until cooked through and easy to mash
Steam the spinach for about 15 minutes or until completely wilted and squeeze out as much of the liquid as possible once the spinach has cooled off
Add the first tub of cottage cheese and the feta to the spinach and mix well
In a separate bowl add the cinnamon and ricotta cheese to the mashed pumpkin, season with salt and pepper and mix well
Place the spinach mixture at the bottom of a 22 x 22cm ovenproof dish
Layer four of the lasagne sheets (this may vary if your dish is a different size) on top of the spinach mixture
Place the pumpkin mixture on top of that and layer again with lasagne sheets
To finish the dish off place either the second tub of cottage cheese or the grated mozzarella cheese on top of the last layer of lasagne sheets, cover with tinfoil and put into the fridge (I like to do this part in the morning and then cook it at night because it helps to soften the lasagne sheets)
Place the covered lasagne in the oven and cook at 160C for an hour and a half (I prefer to cook for a longer time at a lower temperature to make sure that the lasagne sheets cook though)

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