Experts recommend eating 5 serves of fruit and vegetables a day. This hearty and healthy lasagne will be a major contributor to the vegetable portion of that challenge.
Credit by: KingOfChef
Preheat oven to 200°C. Cover a baking tray with nonstick baking paper.
Combine the ricotta and olive dip or tapenade in a small mixing bowl with a fork.
Place a sheet of pasta on the lined baking tray. Spoon 60mls (1/4 cup) of pasta sauce over the pasta and spread evenly. Layer half of the pumpkin slices over the sauce. Sprinkle over half of the nutmeg and some pepper. Top with half of the tomato slices and half of the spinach.
Top with another sheet of pasta and spread with 60mls (1/4 cup) of pasta sauce. Spread the ricotta mixture evenly over the top of the sauce.
Layer with another sheet of pasta and spread with 60mls (1/4 cup) of pasta sauce. Layer with the remaining pumpkin slices and sprinkle with the rest of the nutmeg and some pepper. Top with the remaining spinach.
Spread the remaining pasta sauce over the spinach and top with a final layer of pasta. Top with the remaining tomato slices.
Bake in preheated oven for 45 minutes or until the pumpkin is tender when tested with a skewer.
Fresh lasagne sheets are available from the refrigerator section. To freeze the cooked lasagne, place in an airtight container and freeze for up to 1 month. Defrost on paper towel in the fridge overnight, place on a baking tray lined with non-stick baking paper, cover with foil and reheat in an oven preheated to 180C for 15-20 minutes. Serve with a green salad dressed with fresh lemon juice, if desired.