This is not your regular lasagne! Packed with vegetables, this recipe is just as hearty and satisfying! Great for leftovers for the following days or to freeze in portions. Serve with a green leafy salad.
Preheat oven to 180 degrees Celsius.
Heat a fry pan over a medium heat.
Add oil and diced pumpkin.
Stir until the pumpkin becomes soft and begins to brown. Remove and place in a bowl.
Add ricotta and chopped baby spinach into the bowl with the pumpkin, season with salt and pepper and mix well. Set aside.
Using the same pan, Sautee the onion, garlic and mushrooms until soft and fragrant.
Add the black beans, diced tomatoes and tomato paste, mix well.
Add the vegetable stock, cumin and chilli powder. Season with extra salt and pepper if needed.
Remove and cool.
Peel and slice the potatoes lengthways as thin as possible. set aside.
In a baking dish, spoon a layer of the black bean mixture into the bottom, top with potato slices and a layer of the ricotta and pumpkin mixture. Repeat this step again, and finish with a layer of the black bean mixture.
Sprinkle with the grated cheese and bake for approximately 30 minutes.
Remove, garnish with fresh basil and serve with a side salad. Enjoy!
6 servings
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