Recipe Method

1. Heat the oil in a large pan over medium-high heat.
2. Add garlic and onion, and cook until translucent, 2 – 3 mins.
3. Add tomato, water, salt and pepper.
4. Stir and reduce heat to medium, simmer for 5 mins.
5. Add 1/2 cup of water and basil, and blend sauce until smooth.
6. Cook the pumpkin in the microwave for 7 mins by just cutting the corner off the packet and microwaving it as is.
7. Mash the pumpkin and set it aside to cool down.
8. Preheat the oven to 180°C.
9. Once the pumpkin has cooled down, add the rest of the ingredients and stir until combined.
10. Blanch the lasagne sheets in a large pot of salted boiling water until they are just al dente – it should take about 10 mins.
11. Drain and rinse, and toss some olive oil through so that they don’t stick to one another.
12. Cut the lasagne sheet in half (width).
13. Spoon some pumpkin filling all along the centre of each half and bring the edges up from both sides to form a tube.
14. Pop the tubes into a 20x23cm oven tray, cover with sauce and cheese and bake at 180°C for 30 mins or until golden.
15. Serve with your favourite salad.