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Pumpkin and ricotta lasagna

Name: Pumpkin and ricotta lasagna
Cook time: 30 min
Yield: 2
Cuisine: European

with Puy lentils and mushrooms

Ready in around 30 mins

RECIPE FACT:

Puy lentils, also known as French green lentils, are named after the region of Le Puy in central France where they are cultivated. The unique volcanic soil in this region contributes to their distinct flavour.

Nutritional Info:

Energy: 2,945kJ (704kcal)
Protein: 34g
Carbohydate: 78g
Sugars: 16g
Fat, total:25g
Saturated:13g
Sodium:1,086mg
Contains:Eggs, Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE PUMPKIN FILLING:
Finely slice the mushrooms. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and diced pumpkin then cook for 2-3 mins, stirring often. Add the steamed Puy lentils to the pan with the creamy pumpkin sauce. Season with salt and pepper and cook for 1-2 mins.
2. TO PREPARE THE LASAGNE:
Warm the ricotta bechamel for 60 secs in the microwave or place in a pot and heat gently over a low heat until warm. Slice the fresh lasagna sheets in half. Lightly oil a baking dish and add half of the pumpkin filling to the dish. Spread evenly to cover the bottom and cover with a lasagna sheet or two. Continue with the remaining filling and cover with the lasagna sheets. Spoon over the warmed ricotta bechamel on top and sprinkle with the panko crumb.
3. TO COOK THE LASAGNE:
Place into the oven and bake for 15-20 mins or until the top is golden and bubbling. Remove from the oven and allow to rest for a few mins.
TO SERVE:
Using a fish-slice, cut the lasagne into sections and serve on plates. Top with a handful of mizuna and drizzle with balsamic dressing.