Pumpkin, silverbeet and mushroom bake recipe

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This delicious bake is a like a lasagne, without the pasta. It's rich, creamy and low in calories.
  • 800g peeled butternut pumpkin, cut into 5mm-thick slices
  • 1/2 tsp chilli flakes
  • 2 tsp extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g mushrooms, wiped clean, sliced
  • 1 bunch silverbeet, leaves trimmed, chopped
  • 400g reduced-fat fresh ricotta
  • 1 egg
  • 80ml (1/3 cup) reduced-fat milk
  • 40g (1/2 cup) finely grated parmesan
  • 125g cherry tomatoes, halved
  • Salad greens, to serve (optional)


Step 1
Preheat oven to 200°C/180°C fan forced. Lightly grease a 2L ovenproof dish with olive oil. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Spray lightly with olive oil. Sprinkle with chilli. Roast for 20-25 minutes or until golden and tender.
Step 2
Heat the oil in a large, deep non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 3-4 minutes or until golden. Add silverbeet. Cook, stirring, for 2 minutes or until wilted. Season. Set aside to cool. Drain excess liquid.
Step 3
Combine the ricotta, egg, milk and half the parmesan in a bowl. Season. Layer one-third of the pumpkin slices in prepared dish. Top with half the mushroom mixture. Spread with one-third of the ricotta mixture. Repeat. Top with remaining pumpkin. Spread with remaining ricotta mixture. Press tomato, cut-side up, into the ricotta. Sprinkle with remaining parmesan. Bake for 25-30 minutes or until golden. Set aside for 5 minutes. Serve with greens