Vegetable and ricotta lasagne

Instructions

1. Preheat oven to 220°C. Line a large baking tray with baking paper. Place the pumpkin and red onion in a single layer on either side of the prepared tray. Sprinkle with sage and sliced garlic. Season and lightly spray with oil. Toss the pumpkin and onion separately to coat. Bake for 30 minutes or until tender.
2. Heat the oil in a large frying pan over medium-high heat. Cook mushroom, stirring, for 8 minutes or until tender. Season. Stir in crushed garlic and parsley and cook for 1 minute or until softened. Set aside.
3. Place the ricotta in a large bowl. Add the roasted red onion and parmesan. Season and stir to combine. Remove excess moisture from the spinach.
4. Lightly spray a 1.5L (6 cup) ovenproof baking dish with oil. Spread one quarter of the ricotta mixture over the base. Top with a sheet of lasagne. Spread a third of the remaining ricotta mixture over the lasagne, top with the pumpkin and another sheet of lasagne. Spread half the remaining ricotta mixture over the lasagne, top with the spinach and another sheet of lasagne. Spread remaining ricotta mixture over the pasta, top with the mushroom mixture and another sheet of lasagne. Top with basil, tomato and mozzarella. Reduce oven to 180°C. Cover with foil and bake for 1 hour. Preheat a grill on high. Remove foil and place under the grill for 3-4 minutes or until golden.