This healthy and flavour packed lasagna is light on the meat but heavy on the vegetables. It’s also a great recipe to have on hand when there’s about to be a lot of excess ham around.
- 400g pumpkin, peeled and sliced
- 8 tomatoes, halved
- 1 tbs olive oil
- 1/2 bunch fresh basil leaves
- 1 packet fresh lasagna sheets
- 250g ricotta
- 250g fetta, crumbled
- 150g ham from the bone
- 2 tbs pumpkin seeds
Pre heat the oven to 180C.
Place the pumpkin and tomatoes on a tray and drizzle with olive oil and salt and pepper. Roast for 25- 30 minutes or until soft. Allow to cool.
Grease a rectangle lasagna dish and line the base with sheets of lasagna to fit. Top with half of the ham, followed by half of the cooked pumpkin and tomato. Sprinkle over a third of the ricotta and feta and basil. Repeat.
Top lasagna with pasta and sprinkle over remaining cheese, herbs and the pumpkin seeds. Bake in the oven for 45 -50 minutes or until golden.