Roast Pumpkin & Spinach Lasagne

500g butternut pumpkin, peeled, cut into 2cm cubes

olive oil

1 onion, finely chopped

2 cloves garlic, crushed

250g packet frozen spinach, thawed

250g tub ricotta

200g feta, crumbled

250g pack lasgane sheets (dried) I have only used dried

500g jar tomato pasta sauce

1/2 cup water

1 cup grated mozzarella or tasty cheese or both.

Bake pumpkin with drizzled olive oil 200C for 20 minutes or until tender and lightly browned covered with al foil. Set aside to cool.

Heat oil in a fry pan and add onion.  When the onion is soft add the garlic and quickly mix through for less than a minute.  Add this to a bowl with the pumpkin, ricotta and feta.

In a 14-cup capacity oven proof dish pour a little pasta sauce and cover the bottom. Break up lasagne sheets roughly and put on top of pasta sauce then add the pumpkin mix and smooth over, next add lasagne sheets, pumpkin mix. Then on the top add more pasta sauce and 1/2 cup water and grated cheese. Cover tightly with foil and cook in a moderate oven 180C for 40 minutes. Remove foil and cook for a further 15 minutes or until pasta is tender and cheese is melted and golden brown. Stand for 5 minutes.

*I like to break up the lasagne sheets a bit as this helps when cutting through and serving.