• 1 kg butternut pumpkin

• 100 ml Kyneton Olive Oil

• 4 sprigs fresh rosemary

• 30g butter

• 1 red onion

• 2 leeks

• 400 g baby spinach leaves

• 2 Angelica Farm garlic cloves

• 500 ml tomato passata

• Pre-cooked dry lasagne sheets

• 320g jar Meredith Dairy Goat Cheese

• 1 cup grated Parmesan

Preheat oven to 200ºC.

Roast cubes of peeled pumpkin with 2 tblsp olive oil, sprinkle chopped rosemary

leaves, salt and pepper, until tender. Heat butter and remaining oil in frying pan, add

thinly sliced red onions and leeks, cooking until softened. Add spinach and garlic, cook

until spinach is wilted.

Grease 30 x 22cm ovenproof dish, spoon 4 tblsp passata on base, top with a layer

of lasagne, spread with mashed pumpkin. Add another layer of lasagne, 4 tblsp passata, then layer of onion, leeks and spinach. Add another layer of lasagne, spread with passata. Mix together Meredith Goat Cheese, Parmesan and rosemary leaves and sprinkle over the top. Cover with foil and bake for 40 minutes, remove foil and bake for another 15 minutes.

Ellender Estate “Rosetta” Pinot Rosé 2009 with a clean, refreshing style complements this recipe.

Serves 6.