LAZY lasagne

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Red Pesto Pumpkin and Spinach Lasagne

SERVES 4-6 PREP & COOK 1 HOUR 30 MINS

2 x 500g packets diced pumpkin 2 tbsp olive oil ■1/3 cup sundried tomato pesto ■ 375g packet fresh lasagne sheets (8 sheets) ■700g jar tomato passata with Italian herbs 120g bag baby spinach leaves 1½ cups grated mozzarella ■Fresh basil leaves, to garnish (optional)

1 Line a large oven tray with baking paper.

Scatter pumpkin over tray and drizzle with oil. Season with salt and pepper. Toss to coat.

2 Cook in a 200C preheated oven for about 25 mins, or until tender. Remove. Transfer to a large bowl. Gently stir in pesto. Reduce oven to 180C. Cut six lasagne sheets crossways into three equal pieces. Reserve remaining lasagne sheets (two) for another use.

3 Spoon ½ cup passata over base of a lightly greased 24cm square (about 4½ cm deep) ovenproof dish (10-cup capacity). Arrange pieces of lasagne sheets in a single layer over top, trimming to fit. Top with one-third of the spinach and one-third of the pumpkin mixture. Drizzle over ½ cup passata. Continue layering with lasagne sheets, spinach, pumpkin mixture and passata, finishing with a layer of lasagne sheets.

4 Spread remaining passata over top and sprinkle with mozzarella. Cover with a sheet of baking paper, then tightly with foil.

5 Return to oven. Cook for 40 mins. Remove foil and baking paper. Cook for a further 10 mins, or until golden brown. Remove. Stand for 10 mins before serving.

6 Serve garnished with basil leaves.

Mexican Pulled Pork Lasagne

SERVES 4-6

PREP & COOK 1 HOUR 25 MINS