A Different Kind Of Vegetable Lasagna

• 400 g pumpkin, peeled and cut into pieces
• 500 g chopped silver beet (coarsely)
• 150 g angel hair pasta
• 2 tablespoons vegetable oil (or you could use spray 1 small leek sliced thinly (200g) or 1 onion, diced
• 2/3 cup vegetable stock
• 3/4 cup ricotta cheese
• 3/4 cup cream
• 1 1/2 cups bottled pasta sauce
• 3/4 cup pizza cheese (or a mix of mozzarella, parmesan and tasty cheddar cheese)

1. Preheat oven to moderate around 180u0b0C.
2. Boil or steam pumpkin until just tender.
3. Boil or steam silverbeet until wilted; drain separately.
4. Mash pumpkin in small bowl set aside.
5. Drain silverbeet on absorbent towels and place towels on top of silver beet as well set aside.
6. Cook pasta in boiling water til tender drain rinse under cold water, drain.
7. Heat oil or spray in pan, cook leek or onion, stirring about 5 min for leek less for onion until softened.
8. Add pumpkin and stock cook covered stirring occasionally until stock is absorbed.
9. Combine silverbeet and ricotta and cream in a bowl.
10. Spread pumpkin mixture over bottom of a 2-litre ovenproof dish.
11. Cover with half the pasta.
12. Spread pasta sauce on top of that.
13. Cover with other half of pasta.
14. Pour silverbeet mixture on top of that spreading to completely cover pasta.
15. Sprinkle with cheese place lasagne on oven tray bake uncovered about 30 minutes or until lasagne is heated through and cheese is browning lightly.

pumpkin, angel hair pasta, vegetable oil, vegetable stock, ricotta cheese, cream, pasta sauce, pizza cheese

Taken from www.food.com/recipe/a-different-kind-of-vegetable-lasagna-110752 (may not work)