Lasagna with pumpkin and ricotta

Name: lasagna with pumpkin and ricotta
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 50 g Grana Padano cheese; 1 Red pepper; 2 el traditional olive oil; 450 g frozen pumpkin; 800 g tomato cubes tin 400 g; 250 g ricotta; 250 g lasagne sheets pack of 250 g; 1 el pine nuts container of 80 g

Oven pasta without meat with pumpkin, tomato, pepper, ricotta, pine nuts and Grana Padano.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Cut the pepper into strips. Grate the cheese.
Heat the oil in a frying pan and fry the pepper for 2 minutes.
Spoon the pumpkin through and cook for another 3 minutes. Pour the tomatoes and bring to the boil.
Cook the tomato sauce for 5 minutes. Add half of the ricotta, pepper and salt.
Grease the oven dish with oil. Spoon a little tomato sauce on the bottom of the dish. Cover with a layer of lasagne sheets.
Spoon a little tomato sauce and make more layers with the rest of the lasagne sheets and sauce. Finish with a layer of tomato sauce.
Spoon the rest of the ricotta in small mountains on the lasagne.
Sprinkle with the Grana Padano, pine nuts and pepper.
Bake the lasagne in the oven in about 30 minutes brown and done.