30 minutes prep time | 1 hour cooking time | serves 4
2 Tbsp oil
1 onion, diced
2 cloves garlic, crushed
½ tsp ground cumin
½ tsp paprika
1 cup pumpkin, peeled and cubed
1 courgette, sliced
80g mushrooms, sliced
400g can of diced tomatoes
1 tsp balsamic vinegar
2 tsp brown sugar
¼ cup fresh basil, chopped roughly
40g spinach greens, shredded
80g cottage cheese
1 cup grated cheese
1 cup plain yoghurt
250g dried lasagne sheets
salt and pepper to season
60g salad greens
1 Preheat oven to 180ºC.
2 Heat oil in a large pot. Add onion and garlic, cook for 3 or 4 minutes until soft.
3 Add cumin, paprika, pumpkin, courgette, mushrooms, tomatoes, balsamic vinegar and sugar. Stir to combine. Bring to a simmer for 15 minutes until the mixture is thickened. Stir through basil. Season with salt and pepper.
4 In a bowl, combine spinach, cottage cheese and half the grated cheese. In another small bowl, whisk together the yoghurt and eggs. Season with salt and pepper.
5 In a 20x20cm ovenproof baking dish, place a little of the tomato and vegetable sauce, followed by a layer of lasagne, spinach mixture, tomato and continue, finishing with a layer of lasagne. Pour yoghurt and egg mix over the top and sprinkle with the remaining cheese.
6 Bake in the oven for 40 minutes until golden. Serve with green salad.
Tip: Allowing the lasagne to rest for 10-15 minutes after cooking will make it easier to cut and serve.
Thanks to Countdown's Feed Four For $15 recipe section at countdown.co.nz
AS FEATURED IN ISSUE 35 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW