Using rice paper sheets instead of pasta makes for a light, gluten-free alternative.
Prep: 30 mins
Cooking: 40 mins
1.2kg Jap pumpkin, cut in 2cm cubes
340g jar roasted red capsicums
1 leek, thinly sliced
2 cloves garlic, crushed
1 tspn dried thyme
1 tspn dried mint
1 bunch silverbeet, leaves & stems chopped separately
2 tbsn pumpkin seeds
600ml skim milk
1⁄2 tspn salt
1 bay leaf
1⁄4 tspn ground nutmeg
1⁄4 cup chickpea flour blended with 2 tblspns milk
Base and sauce
1 packet rice paper roll sheets
730g bottle gluten free tomato pasta sauce
400g can kidney beans, rinsed
1⁄3 cup low-fat grated cheese
1⁄2 tspn ground paprika
Preheat oven to 180oC. Place pumpkin on a lined baking tray, spray with oil and sprinkle with lemon pepper. Bake for 40 minutes or until pumpkin is soft and golden.
To make the fillings, heat a large frying pan sprayed with oil over medium heat. Add leek, spray with oil and cook, stirring occasionally, for 8 - 10 minutes. Add garlic, thyme and mint and cook for a further 5 minutes. Add silverbeet stems and cook for 5 minutes. Add leaves, cover and cook, stirring occasionally, for a further 5 minutes. Add pumpkin seeds and remove from heat.
To make sauce, heat milk, salt, bay leaf and nutmeg in a saucepan over low heat until just warm. Add blended flour and cook, stirring constantly, until sauce thickens, about 5 minutes. Remove from heat and discard bay leaf.
To assemble, spray a rectangular ovenproof dish with oil. Break rice paper sheets to fit the dish four layers thick. If using round ones, break in half and place straight edge along the sides of dish with curved edges overlapping in the centre.
Mix gluten free tomato sauce and kidney beans then spread over the base layer of sheets. Arrange two layers of rice paper sheets on top. Spread pumpkin and capsicum evenly and top with another two sheets of rice paper. Spread silverbeet mix evenly and finish with a layer of white sauce. Sprinkle with cheese and paprika. Bake for 30 minutes at 180oC. Rest for 10 minutes before serving.