Name: Roasted Pumpkin and Feta Ravioli Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Ingredients: 630g packet of Fresh Roasted Pumpkin and Fetta Ravioli; 2 cloves garlic, crushed; 1 tsp dried oregano leaves; 2 tblsps tomato paste; 400g jar tomato basil pasta sauce; 400g can diced Italian tomatoes; 100g baby spinach leaves; 500g tub smooth ricotta; 1 cup grated mozzarella (150g)

Roasted Pumpkin and Feta Ravioli Lasagne

This is the ultimate comfort food!

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Serves 4-6

Prep

15M

Cook

30M

Total

45M

Ingredients

630g packet of Fresh Roasted Pumpkin and Fetta Ravioli

2 cloves garlic, crushed

1 tsp dried oregano leaves

2 tblsps tomato paste

400g jar tomato basil pasta sauce

400g can diced Italian tomatoes

100g baby spinach leaves

500g tub smooth ricotta

1 cup grated mozzarella (150g)

Method

Step 1

Cook ravioli in a stockpot of boiling, salted water for 2 minutes. Drain. Rinse under cold water.

Step 2

Meanwhile, heat an oiled, large, frying pan over medium heat. Add garlic and oregano. Cook, stirring, for 30 seconds, or until fragrant. Stir in paste.

Step 3

Add sauce, tomatoes and ½ cup water. Stir to combine. Bring to boil. Simmer, stirring occasionally, for about 8 minutes, or until thickened slightly. Season with salt and pepper. Remove from the heat.

Step 4

Spread ¾ cup of the sauce over the base of a rectangular ovenproof dish (14-cup capacity). Top with one-third of the ravioli and half the spinach leaves. Dollop half of the ricotta over top. Repeat layering with sauce, ravioli, spinach, and ricotta, finishing with a layer of ravioli then sauce. Sprinkle with cheese.

Step 5

Cook in a hot oven (200C) for about 20 minutes, or until cheese is melted and the top is golden brown. Remove from oven. Stand 5 minutes before serving.

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