Great way not to waste a single ingredient. This is a good Pumpkin and prosciutto lasagne and a few among my favorites. If you should be worried about the nutrient value of a number of the dishes, then avoid being. Though it may be lower in calories, even if you are not obtaining much nutritional value from it, it won't maintain you personally, and you're going to only wind up hungry once again and eating a lot more energy than you would need. Diet facts labels inform you what's from the meals you eat. This helps you determine whether you are in possession of a vibrant diet plan. Each and every recipe we share needs to get an ingredient label. Some recipes also provide nutritional reality info. The ingredient tag lists the amount while within the field beneath. They are listed for every serving as a proportion of the daily value.

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How to make Pumpkin and prosciutto lasagne

Yield = 6
Prep time: 0:20
Cook time: 1:40
Total time: 2:00

Ingredients

  • 1.5kg Kent pumpkin or Jap pumpkin, thinly sliced, skin on
  • Olive oil spray
  • 2 tablespoons olive oil
  • 200g baby spinach leaves
  • 100g fresh trimmed kale, chopped
  • 2 cloves garlic, crushed
  • 250g lasagne sheets
  • 2 x 200g Primo Gourmet Selection Prosciutto
  • 2 x 500g passata sauce

Ricotta bechamel

  • 30g butter
  • 2 tablespoons plain flour
  • 250ml (1 cup) pouring cream
  • 500g tub smooth ricotta
  • 1/4 teaspoon ground nutmeg
  • 35g (1/3 cup) grated parmesan
  • 80g (1 cup) grated tasty cheese

Method

  • Step 1 Preheat oven to 190C/170C fan-forced. Line three large oven trays with non-stick baking paper. Lay the pumpkin slices in a single layer over the trays. Spray with oil spray and season well with salt and pepper. Bake for 45 minutes or until lightly browned and tender. Cool. Reduce oven to 180C/160C fan-forced.
  • Step 2 Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add spinach and kale, and cook stirring for 1-2 minutes until just wilted. Add garlic and cook for 1 minute. Remove from heat.
  • Step 3 To make béchamel sauce, melt butter in a medium pan over low heat. Add flour and cook, stirring for 1 minute. Remove from heat and gradually whisk in the cream until smooth. Return to heat and cook, stirring continuously over a medium-low heat until mixture boils and thickens. Remove from heat. Cool slightly. Stir in the ricotta, nutmeg and parmesan cheese. Cover surface with plastic wrap to prevent a skin forming. Cool slightly.
  • Step 4 Spread about 1 cupful of passata sauce over the base of the dish. Lay 4 lasagne sheets over the top. Top with half the pumpkin slices and half the spinach mixture. Top with a single layer of prosciutto slices. Spread with half the remaining passata sauce. Add another layer of lasagne sheets and repeat layering, finishing with a layer of lasagne sheets. Spread the béchamel over the top. Scatter with tasty cheese. Bake for 50 minutes or until golden and bubbling. Cut into slices to serve.