PUMPKIN, CHICKPEA + SILVERBEET LASAGNE
SERVES 8 | 20 MINS PREP TIME | 1 HOUR COOK TIME
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
400g can organic chickpeas, drained and rinsed
3 tbsp balsamic vinegar
2 tbsp tomato paste
1L tomato passata
1 cup vegetable stock
1 tbsp oregano
1 tsp thyme
Salt and pepper
500g smooth ricotta cheese
200g parmesan cheese
120g mozzarella cheese
1/2 large bunch silverbeet, finely chopped
100g baby spinach, finely chopped
600g butternut pumpkin, peeled and finely sliced
300g fresh lasagne sheets
Fresh basil leaves, to serve
Preheat oven to 180°C.
Heat oil in a large frypan over medium heat. Sauté onion and garlic until translucent. Add chickpeas and cook for 2-3 minutes. Add balsamic vinegar and tomato paste and cook for a further 2 minutes. Add passata, stock and herbs. Bring to a simmer. Cook until mixture has reduced slightly. Season to taste with salt and pepper.
In a large bowl mix together ricotta, parmesan and half the mozzarella. Season with salt and pepper.
To construct lasagne, spread a small amount of tomato chickpea sauce over the base of a deep baking dish. Cut lasagne sheet to fit and place over sauce. Spread a portion of the cheese mixture over pasta sheet. Top with a layer of pumpkin. Sprinkle with silverbeet and spinach. Add another layer of pasta. Repeat process layering tomato chickpea sauce, pasta, cheese, pumpkin, silverbeet spinach until dish is full. Finish lasagne with a final spread of cheese mixture and remaining mozzarella cheese.
Place lasagne in preheated oven for 45 minutes or until golden brown and cooked through. Remove from oven. Scatter with basil leaves to serve.