Pumpkin and Ricotta Lasagna
Serves | 6 |
Prep time | 20 minutes |
Cook time | 1 hour, 15 minutes |
Total time | 1 hour, 35 minutes |
Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
Suitable for | RPAH Elimination Diet - Moderate Chemical |
Meal type | Main Dish |
Misc | Serve Cold, Serve Hot |
Creamy pumpkin and ricotta lasagna.
Ingredients
- 600g butternut pumpkin (peeled and cut into 2cm chunks)
- Canola oil spray
- Salt
- 1 egg
- 1 tablespoon chives (chopped)
- 350g light smooth ricotta
- 8 Lasagna sheets (enough for 4 layers)
- 1 400g tin lentils (drained)
Directions
Note
Moderate Salicylates, Low Amines, Low Glutamates
You can find some great salad ideas to accompany this dish here, and my home made baked potato chips here.