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ricotta, kale, pumpkin zucchini lasagne. gluten free recipe.

Ricotta, Roast Pumpkin and Zucchini Lasagne (Gluten free)

Ingredients

  • 600 g Pumpkin peeled chopped 2cm pieces
  • Olive oil
  • 1 serve of Homemade Ricotta here or 300g store bought ricotta
  • 1 bunch Cavalo Nero Kale finely chopped stalks removed
  • 1 egg
  • 1/2 Brown Onion finely diced
  • 1 Clove Garlic crushed
  • 4 – 5 medium Zucchini in line ribbon lengths
  • 1 400 g tin Organic Diced Tomato
  • 1 cup Gluten free pasta shells or 1 cup pre-cooked quinoa
  • 3 sprigs Basil leaves
  • 1/4 cup Chicken Stock
  • 1 handful of Coriander leaves
  • Salt and Pepper
  • Parmesan / Tasty cheese grated

Instructions

  • Preheat oven to 200C
  • Place the pumpkin in a heat proof glass dish, coat with the olive oil, season with salt and pepper.
  • Roast for 40 minutes until soft and coloured. Remove and set aside.
  • In a small frying pan add a dash of olive oil and bring to a medium heat.
  • Add the diced onion and cook for 7 minutes until soft and translucent.
  • In a bowl combine the ricotta, cooked onion, 1 egg, kale and garlic, salt and pepper, mix until fully incorporated.
  • In a ceramic rectangular baking dish add 1 tablespoon of the diced tomato and spread it across the base to reduce the chance of sticking.
  • Add a layer of zucchini to cover the base completely, yet evenly.
  • Top with the Roast pumpkin in a single even layer. Sprinkle the Coriander leaves over the top.
  • Repeat with another single but even layer of zucchini.
  • In a single layer, evenly distribute the pasta or quinoa.
  • Pour over 1/3 of the diced tomato
  • Sprinkle with some shredded basil leaves.
  • Repeat with another layer of zucchini ribbons.
  • Spread the Ricotta and Kale mixture evenly to cover with the back of a spoon or rubber spatula.
  • Pour over the 2nd 1/3rd of the diced tomato.
  • Top with the final layer of zucchini ribbons.
  • Pour over a 1/4 cup of chicken stock.
  • Pour over the remainder of the tomato, swirl around with a back of the spoon to evenly disperse.
  • Scatter the basil leaves randomly over the top.
  • Sprinkle with the finely grated Parmesan/tasty cheese.
  • Bake in the middle of oven for 1 hour or until done and golden.

Notes

If you don’t have kale, english spinach, baby spinach, silverbeet or beetroot leaves are all great substitutes just use in the same quantities.
 
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