A DIFFERENT KIND OF VEGETABLE LASAGNA
This is a beautiful tasting lasagna! A different version from the original using lasagna sheets by using angel hair spaghetti or Capelli d'angelo (Italian name) Its a very thin spaghetti. Easy to make and tastes great!Even for those non veggie lovers! Came from Womens Weekly Cookbook.
Provided by oriana
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to moderate around 180°C.
- Boil or steam pumpkin until just tender.
- Boil or steam silverbeet until wilted; drain separately.
- Mash pumpkin in small bowl set aside.
- Drain silverbeet on absorbent towels and place towels on top of silver beet as well set aside.
- Cook pasta in boiling water til tender drain rinse under cold water, drain.
- Heat oil or spray in pan, cook leek or onion, stirring about 5 min for leek less for onion until softened.
- Add pumpkin and stock cook covered stirring occasionally until stock is absorbed.
- Combine silverbeet and ricotta and cream in a bowl.
- Spread pumpkin mixture over bottom of a 2-litre ovenproof dish.
- Cover with half the pasta.
- Spread pasta sauce on top of that.
- Cover with other half of pasta.
- Pour silverbeet mixture on top of that spreading to completely cover pasta.
- Sprinkle with cheese place lasagne on oven tray bake uncovered about 30 minutes or until lasagne is heated through and cheese is browning lightly.
Nutrition Facts : Calories 353, Fat 19.9, SaturatedFat 9.2, Cholesterol 48.8, Sodium 516, Carbohydrate 35, Fiber 2.7, Sugar 7.9, Protein 10.8
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