Pumpkin, Ricotta and Silver Beet Lasagna

Serves 6-8

  • 800g pumpkin, steamed
  • 5 silver beet leaves, washed and shredded
  • 500g ricotta cheese
  • Salt & Pepper
  • 8 fresh lasagna sheets
  • 750mls tomato passata
  • 4 boconccini, sliced
  • 5-6 basil leaves


1. Preheat the oven to 200ÂșC. 

2. Chop the pumpkin into 3cm chunks and place into the steamer. Steam until softened.

3. Mash pumpkin and season with salt and pepper. Add shredded silver beet and ricotta to the same mixing bowl and stir well to combine. Season to taste.

4. In a oven-proof dish, spoon some tomato passata sauce over the base and lay a sheet of fresh pasta into a baking dish. Top with some of the pumpkin/ricotta mixture and a little more of the tomato passata. Repeat until you have used all the pasta sheets andricotta mixture.

5. For the top layer, scatter slices of boconccini and whole fresh basil leaves. Bake for 35-40 minutes or until top is golden.        

Pumpkin, Ricotta and Silver Beet Lasagna

Fresh lasagna sheets make this dish surprisingly quick and easy to prepare. The pumpkin, ricotta and silver beet are a perfect combination for an alternative to traditional meat lasagna. It's a great way to hide some healthy greens into your kids diet. I found my students absolutley loved this dish!!!  

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!