Ingredients
- 12 small sheets of lasange
- 600g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
- 2 1/2 tbsp olive oil, plus extra to serve
- 1 1/2 tsp ground coriander
- 2 large onions, finely chopped
- 1 long fresh chilli, thinly sliced
- 2 garlic cloves, crushed
- 1 1/2 tsp brown mustard seeds
- 280g kale, chopped
- 1 1/2 tbsp fresh lemon juice
- 250g cottage cheese
Method
- Line 2 baking trays with clean tea towels. Cook lasagna in batches in a large saucepan of salted boiling water for 3-4 minutes until al dente. Transfer to prepared trays to drain.
- Meanwhile, place the pumpkin in a microwave-safe bowl and microwave on high for 2 minutes or until the pumpkin has started to soften. Drain the excess liquid.
- Heat 1 tbsp of oil in a frying pan over a medium-high heat. Cook pumpkin, stirring for 5 minutes or until tender, add coriander and season until pumpkin becomes aromatic. Transfer into a bowl.
- Heat remaining oil in another pan over medium heat. Add the onions and cook stirring for 2 minutes or until soft. Add the chilli, garlic and mustard seeds and stir for 1 minute or until aromatic. Add the kale and cook stirring for 4 minutes or until just tender. Add the lemon juice and leave to season for 1 minute.
- Place a sheet of lasagna on each serving plate and top with a spoonful of cottage cheese, and one-third of the pumpkin mixture. Spoon over one third of the kale mixture. Repeat layering with the remaining lasagna, cottage cheese, pumpkin mixture and kale mixture. Top with a drizzle of extra oil.
