Gluten-Free Butternut Pumpkin Lasagne

Preparation

1. Preheat the oven to 200°C (180°C fan forced). Lightly grease a 20cm x 30cm (3-litre capacity) ovenproof dish.
2. Combine the pumpkin and milk in a large microwavable bowl; cover with microwave-safe cling wrap, then pierce with a fork. Microwave on High for 8-10 minutes, or until very soft, stirring twice. Carefully handle the bowl; it will be hot. Using a potato masher, mash until smooth.
3. Meanwhile, in a medium bowl, combine the feta cheese and half the mozzarella cheese with the egg, Italian herbs and ¼ teaspoon salt.
4. Spread a quarter of the pumpkin mixture in the base of the prepared dish; top with 3 lasagne sheets, cutting to fit if necessary. Top with a third of each of the cheese mixture and spinach. Spoon a quarter of the pumpkin mixture over the spinach. Repeat the layers, finishing with a final layer of 3 lasagne sheets.
5. Brush with the 20g melted butter. Sprinkle with the remaining mozzarella. Cover with lightly greased foil and bake for 45 minutes.
6. Remove the foil and bake for a further 5-10 minutes or until the top is golden and the centre of the lasagne is hot.
7. Let it stand for 5 minutes before serving. Garnish with parsley or thyme, if you like.

Tips

• To save time on prep, purchase diced, peeled butternut pumpkin from the supermarket. It often comes in 500g packs.
• Baby rocket can be used in place of the baby spinach.
• Goat’s cheese can be used in place of the feta cheese.
• Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.