300g (10oz)low-fat fresh ricotta
1 tbs olive dip or tapenade
4 fresh lasagne sheets
250mls (1 cup) tomato pasta sauce
250g (1/2 small) butternut pumpkin, peeled, deseeded, cut into thin slices
Cracked black pepper, to taste
6 small Roma tomatoes, sliced
1 bunch English spinach, washed, stems removed
1 small Eggplant
Preheat oven to 200°C. Cover a baking tray with nonstick baking paper.
Combine the ricotta and olive dip or tapenade in a small mixing bowl with a fork. Thinly slice all Vegetables.
Place a sheet of pasta on the lined baking tray. Spoon 60mls (1/4 cup) of pasta sauce over the pasta and spread evenly.
Layer half of the pumpkin slices over the sauce. Sprinkle over some pepper. Top with half of the tomato slices and half of the spinach.
Top with another sheet of pasta and spread with 60mls (1/4 cup) of pasta sauce. Add 1/2 the Eggplant slices.
Spread the ricotta mixture evenly over the top of the eggplant.
Layer with another sheet of pasta and spread with 60mls (1/4 cup) of pasta sauce. Layer with the remaining pumpkin slices and sprinkle with the rest the pepper.
Top with the remaining spinach. Spread the remaining pasta sauce over the spinach and top with remaining eggplant and a final layer of pasta.
Top with the remaining tomato slices. Bake in preheated oven for 45 minutes or until the pumpkin is tender when tested with a skewer.