Ingredients
500g diced pumpkin, steamed or 500g leftover pumpkin chunks, steamed
2 tsp (10ml) paprika
1 tsp (5ml) nutmeg
Salt and pepper to taste
2 stalks spring onion, finely chopped, or a ¼ onion, finely chopped
4 cups baby spinach, wilted
2 rounds (about 200g) feta cheese, crumbled
8 lasagne sheets
Tomato sauce
1 tbs (15ml) olive oil
1 garlic clove, finely chopped
1 small onion, finely chopped
2 cans diced tomatoes
¼ cup reserved pasta water
Salt and milled pepper to taste
1 tsp (5ml) white sugar
Handful basil leaves, torn
½ cup (125ml) grated Marksbury Select Parmigiano Reggiano
Method
Heat the oil in a large pan over medium-high heat.
Add garlic and onion, and cook until translucent, 2-3 minutes.
Add tomato, water, salt and pepper.
Stir and reduce…
