Odds and Ends Veggie Lasagne Pie

_INGREDIENTS:

• 150g diced pumpkin
• 150g diced carrots
• 1 large brown onion, diced
• 2 cloves garlic, minced
• 200g mushrooms, diced
• 1 Tbsp tomato paste
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 200ml vegetable stock
• 400g tinned tomatoes
• 1 Tbsp balsamic vinegar
• Salt and pepper, to taste

_{INSTRUCTIONS:}

1. Preheat the oven to 180°C.

2. Make the filling:

Heat a little oil in a pan. Sauté the pumpkin, carrot, and onion for 4–5 minutes. Add mushrooms, garlic, thyme, and rosemary and cook until softened and slightly browned. Stir in tomato paste, stock, tinned tomatoes, and balsamic vinegar. Simmer for 10–15 minutes, stirring occasionally, until the liquid reduces. Season to taste.

3. Wilt the greens:

In another pan, sauté the spinach (or kale/silverbeet) with a pinch of salt until wilted. Let it cool, then squeeze out any excess moisture and finely chop.

4. Mix the ricotta topping:

In a bowl, combine ricotta, parmesan, egg, nutmeg, chopped greens, and a little salt and pepper. Mix until smooth and set aside.

5. Shape the pasta cups:

Cut each lasagne sheet in half, then slice each half again to make two rectangles per sheet. Make a small cut halfway down the middle of each rectangle to help fold. Dip briefly (about 30 seconds) in hot water to soften. Fold each piece into a cup shape.

6. Assemble the pie:

Spoon a generous amount of the veggie mixture into the base of a round ovenproof dish. Add 50ml water and stir to spread evenly. Arrange the lasagne cups in the dish, using their edges to support one another. Fill each cup with the remaining veggie mix, then top with a spoonful of ricotta mixture. Sprinkle mozzarella over the top.

7. Bake:

Place in the oven and bake for 25–30 minutes or until golden and bubbling.