Donna Hay’s Pumpkin, Ricotta and Basil Lasagne

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Yesterday I was the grateful recipient of a ‘day off’ by myself. My husband ordered me to ‘go to a cafe and read a book’ which I readily agreed was a wonderful way to use some of the day. Beforehand, I found a copy of Donna Hay’s No Time To Cook, and having used it a number of times, sat down to read it like a novel, page by page. By the end I was inspired by a number of the recipes, especially this one. Normally a yummy vegetarian dish, I knew my husband would prefer it with the addition of mince, and the result was a less stodgy and much healthier lasagne. With 750g of mince added to the passata sauce this dish costs around $16 and around $11 if you keep it vegetarian. Serves 10.
  • 1.2kg ricotta (buy it from the deli, not the fridge section, much cheaper!)
  • 160g grated parmesan
  • 6 tbsp chopped chives (if you have it)
  • 8 tbsp shredded basil (if you have it)
  • 1 rounded tbsp finely grated lemon rind
  • sea salt and cracked black pepper
  • 4 tbsp coarsely chopped oregano leaves (if you have it)
  • 1.25 litres tomato passata
  • 450g-600g lasagne sheets
  • 1.5kg pumpkin peeled, seeded and sliced thinly (2-3mm)
  • 100g grated mozzarella
  1. Preheat oven to 180C/160C fan/gas 4.
  2. Combine ricotta, half the grated parmesan, chives, basil, lemon rind, salt and pepper in a bowl and mix well. Stir oregano into passata.
  3. Place a layer of lasagne sheets into the base of a greased 20cm x 35cm baking dish (about 7cm deep, 3.5-4 litre capacity). Top with a third of the pumpkin and spoon over a third of the passata mixture. Top with a third of the ricotta mixture and another layer of lasagne sheets. Repeat layers, ending with a layer of lasagne sheets and the remaining ricotta mixture.
  4. Sprinkle with mozzarella and the remaining parmesan, cover with aluminium foil and bake for 1½ hours.
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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

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