Pumpkin and mushroom lasagne
(at time of publication)
Step 1 Preheat oven to 180°C. Spray a 2 1/4 cup-capacity rectangular baking dish with oil.
Step 2 Spray a large frying pan with oil and place over medium heat. Add mushrooms and cook for 5 minutes, or until golden. Transfer to a plate.
Step 3 Spray frying pan with a little more oil. Add onion and pumpkin. Cook for 3 minutes, or until onion softens. Add 2 tablespoons water, cover and cook for 8 minutes, or until pumpkin is soft. Roughly mash.
Step 3 Whisk cottage cheese, egg, milk and parmesan in a bowl until smooth. Spread 1 tablespoon pumpkin mixture in base of baking dish. Top with 1 cannelloni sheet, trimming if necessary. Top with remaining pumpkin mixture, mushrooms and 2 tablespoons cottage cheese mixture. Top with the other cannelloni sheet. Spread remaining cottage cheese mixture over cannelloni sheet and season with ground black pepper.
Step 4 Bake for 25 minutes, or until golden and pasta is cooked through. Serve with a green salad.
About this Recipe
- cooking oil spray
- 6 cups mushrooms, sliced (130g)
- 1/2 small brown onion, finely diced
- 150g finely diced pumpkin
- 1/3 cup low-fat cottage cheese
- 1 egg
- 2 tablespoons skim milk
- 2 tablespoons finely grated parmesan
- 2 fresh cannelloni sheets
- green salad, to serve
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified