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
- Preheat oven to 180C/160C fan/gas 4.
- Combine ricotta, half the grated parmesan, chives, basil, lemon rind, salt and pepper in a bowl and mix well. Stir oregano into passata.
- 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.
- Sprinkle with mozzarella and the remaining parmesan, cover with aluminium foil and bake for 1½ hours.