Yummy layers of spinach, ricotta and tender vegetables with pumpkin instead of pasta for a gluten-free version of this family favourite!
Preheat oven to 180 degrees celsius.
Line an ovenproof wire rack with baking paper, spread the sliced pumpkin out on it and cook for 15 minutes.
Place the ricotta, spinach and nutmeg in a bowl and season with salt and pepper. Mix well and set aside.
In a large fry pan over a medium-high heat, add the oil, onion and garlic and cook until soft and fragrant.
Add the mushrooms and capsicum and cook for a further 2 minutes before adding the rest of the ingredients for the veggie layer (apart from the cheese).
Bring the mixture to a boil and then turn down to a medium-low heat and simmer for 10 minutes or until the sauce thickens. Remove from heat.
In an ovenproof dish, add a layer of the veggie mixture, then the pumpkin and then the spinach and ricotta mixture. Continue to layer until the ingredients are used up, making sure the top layer is the veggie mixture.
Sprinkle with the cheese and bake for approximately 35 minutes. Turn the oven onto grill and cook for a further 5 minutes.
Garnish with the chopped basil and serve with a simple side salad.
6 servings
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