Pumpkin & Spinach Lasagne
Ingredients
- 1 kg Jap pumpkin peeled and cut into 2cm cubes
- 2 tbsp olive oil
- 300 g baby spinach
- 250 g ricotta cheese
- 2 cups grated mozzarella
- 1 cup grated parmesan
- 700 ml tomato passata
- 2 cloves garlic crushed
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt and freshly cracked black pepper
- 250 g fresh lasagne sheets
- For the cheese sauce
- 60 g butter
- 60 g plain flour
- 750 ml milk
- ½ tsp nutmeg
- 1 cup grated tasty cheese
- Salt and pepper
Instructions
- Preheat the oven to 200°C.
- Toss the pumpkin with olive oil, salt and pepper and roast for 25–30 minutes until tender and lightly caramelised. Set aside.
- Meanwhile, heat a splash of olive oil in a large pan and cook the garlic for one minute. Add the passata, oregano and basil and simmer gently for 10 minutes.
- Wilt the spinach in a separate pan, then allow it to cool slightly before squeezing out any excess moisture. Mix with the ricotta and season well.
- To make the cheese sauce, melt the butter in a saucepan, stir in the flour and cook for one minute. Gradually whisk in the milk until smooth. Simmer until thickened before stirring through the grated cheese and nutmeg. Season to taste.
- Lightly grease a large baking dish.
- Spread a little tomato sauce over the base, then layer with lasagne sheets, pumpkin, spinach and ricotta mixture, mozzarella, cheese sauce and more tomato sauce.
- Repeat the layers until all ingredients are used, finishing with cheese sauce, mozzarella and parmesan on top.
- Bake for 35–40 minutes until golden and bubbling.
- Allow to rest for 10 minutes before serving.
- Serve with a crisp green salad and warm crusty sourdough or garlic bread.
- A sprinkle of fresh basil and a little extra parmesan just before serving finishes it perfectly.
Notes
Tip
Want to add a little extra protein? Layer in shredded roast chicken or cooked Italian sausage between the vegetables.