Snapguide
STEPS
INGREDIENTS
Roast capsicum at 200C turning every 15 minutes until charred, place it in an airtight container to cool so the skin peels off easily, set aside.

Roast capsicum at 200C turning every 15 minutes until charred, place it in an airtight container to cool so the skin peels off easily, set aside.

Prepare your pumpkin by cutting it into thin strips, removing the skin. The thickness is up to you, but cooking time may need to be increased with thicker pumpkin, these are about1/8 inch thick.

Prepare your pumpkin by cutting it into thin strips, removing the skin. The thickness is up to you, but cooking time may need to be increased with thicker pumpkin, these are about1/8 inch thick.

Spray baking tray with nonstick spray

Spray baking tray with nonstick spray

Layer the pumpkin to line the bottom of the tray

Layer the pumpkin to line the bottom of the tray

Mix together spinach, onion, basil, oregano, parsley, garlic, fennel seeds and red lentils

Mix together spinach, onion, basil, oregano, parsley, garlic, fennel seeds and red lentils

Carefully peel your roasted capsicum

Carefully peel your roasted capsicum

Pur\u00e9e capsicum and tomatoes if you don't have passata

Purée capsicum and tomatoes if you don't have passata

Mix capsicum and tomatoes together

Mix capsicum and tomatoes together

Combine cheese, olive oil, salt pepper and nutmeg.

Combine cheese, olive oil, salt pepper and nutmeg.

Spread 1/2 the tomato mixture on the pumpkin

Spread 1/2 the tomato mixture on the pumpkin

Add half the spinach mix

Add half the spinach mix

Spread the cheese mixture as best you can

Spread the cheese mixture as best you can

Add another layer of pumpkin

Add another layer of pumpkin

Add another layer of spinach and tomato sauce and decorate with leftover pumpkin if you are so inclined

Add another layer of spinach and tomato sauce and decorate with leftover pumpkin if you are so inclined

Cook at 180C for 45 minutes, or longer if you make more layers or thicker pumpkin. Let rest for about ten minutes before serving

Cook at 180C for 45 minutes, or longer if you make more layers or thicker pumpkin. Let rest for about ten minutes before serving

  • 1 red capsicum
  • 1 kg pumpkin
  • 250g chopped spinach
  • 1 small red onion
  • 2Tbs basil
  • 1/2tbs oregano
  • 1tbs parsley
  • 1/2tbs crushed garlic
  • 1/2 tsp crushed fennel seed
  • 1/4 cup red lentils
  • 200g cottage cheese
  • 1/4 c extra virgin olive oil
  • Salt
  • Pepper
  • Nutmeg
  • 690g passata or puréed tomatoes