Sliced pumpkin stands in for the traditional pasta sheets in this delicious veggie bake. Instead of a white sauce we’ve used thick Greek yoghurt set with an egg.
Serves: 4 Prep Time: 15 minutes Cook Time: 55-60 minutes Calories: 200kcals Steps: 2
1 onion, chopped
2 garlic cloves, crushed
400g mushrooms, sliced
1 x 400g can chopped tomatoes
400g baby spinach leaves
A few drops of balsamic vinegar
250g 0% fat Greek yoghurt
1 medium free-range egg
Salt and freshly ground black pepper
1. Preheat the oven to 200°C, gas mark 6.
2. Lightly spray a large deep frying pan with oil and set over a medium heat. Cook the onion and garlic, stirring occasionally, for 6–8 minutes until tender. Add the mushrooms and cook for 2–3 minutes until golden.
3. Add the tomatoes and cook for about 5 minutes until the mixture thickens and reduces. Stir in the spinach and let it wilt (about 1–2 minutes). Season to taste with salt and pepper and a few drops of balsamic vinegar.
4. Peel the pumpkin, discarding the seeds, and cut it into very thin slices. A mandolin is best for this if you have one.
5. Lightly oil an ovenproof baking dish and cover the base with a layer of overlapping pumpkin slices. Spoon over a layer of the mushroom and tomato sauce. Continue layering up the dish in this way, finishing with a layer of pumpkin.
6. Beat together the Greek yoghurt and egg and pour over the top. Bake in the preheated oven for 25–30 minutes until bubbling and golden. Serve immediately.
Note: This recipe serves 4 so you can allow it to cool and then cut into individual portions when it’s completely cold. Wrap them in kitchen foil and place in freezer bags before freezing. Defrost and reheat within a month.