My four year old has recently decided that unless his meal contains both Milo and a banana, he’s not eating. We’ve all been there, right? “Here darling, try this yummy banana & Milo milkshake for a little treat this afternoon.”
BOOM! All other foods cease to exist.
Until I made this.
Thankfully Mr Banana Milo decided that is was acceptable dinner fare and cleaned his plate. I had run out of pastry flour so I couldn’t make my own pasta. I found some GF dry lasagne sheets in the back of the pantry and lightly boiled them until they were just soft enough to roll. It was a right pain, so may I suggest planning ahead and either making a batch of GF pasta to slice into strips and then roll the filling, or, find some fresh GF lasagne sheets.
250g ricotta cheese
About half a butternut pumpkin – peeled, cooked and mashed (around 1 cup)
1 cup shredded baby spinach
1 cup mozzarella cheese (plus extra for sprinkling)
Pecorino or Parmesan cheese – grated for sprinkling.
1 batch GF pasta (or 12 GF lasagne sheets – parboiled until just soft)
1 cup tomato pasta sauce
Salt and Pepper
If using dry pasta sheets; lightly boil until soft enough to roll.
If making your own, follow the recipe up to the rolling out, then cut into 12 rectangular sheets.
In a large bowl, mix the ricotta, mozzarella, egg, salt & pepper, cooked and cooled pumpkin and shredded spinach.
Put a full tablespoon of the mix onto the bottom edge of the pasta and roll.
Lay in a baking dish until full.
Cover with the sauce (don’t drown it!) and sprinkle with extra cheese.
Bake, covered, in a pre-heated 180 degree oven for 25 minutes, then uncovered for a further 20 – or until the pasta is cooked and the cheese browned.
If using fresh pasta, reduce the cooking time by about 15-20 minutes.
This dish can be frozen either cooked or uncooked.