Spinach and pumpkin lasagne
- 1 box lasagne sheets
- 1 500ml jar of pasta sauce
- 1 package frozen spinach-cooked and drained
- 500g pumpkin, cooked and mashed
- 500g ricotta
- 250g mushrooms, sliced
- 2 cups grated tasty cheese
Mix spinach, ricotta and eggs in a bowl.
Spread sauce on bottom of deep lasagna baking dish, add layer of lasagna, spinach mix, mushrooms, pumpkin, pasta sauce then grated cheese.
Continue layering, ending with pasta sauce and cheese.
Cook in preheated 170C for 1 hour or until cooked.
Delicious and easy!
Serve with fresh bread rolls and a green salad