Pumpkin Lasagne


silver beet leaves

½ cup chopped raisins

100 g sliced pumpkin

250 g lasagna sheets

500 g jar tomato

basil pasta sauce

225 danish letta cheese

½ cup thickened cream

dried or fresh basil


Trim stems from silver beet. Steam leaves till softened, drain and chop. Soak raisins in hot water for 5 minutes, drain. Steam or microwave pumpkin until just tender.  Place layer lasagne sheets over base of 2 liter dish. Spread with 1/3 of pasta sauce. Then top with silver beet, raisins and pumpkin. Sprinkle with ¼ of the cheese. Repeat layers twice more. Then top with final layer of lasagne sheets. Combine cream with basil, 1 tsp if using dried, 2 tsp if using fresh. Bake at 180°C for 30 to 40 minutes.

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