Pumpkin and goat’s cheese lasagne stacks

6 Item
1H 15M



1.Preheat oven to 200°C (180°C fan-forced). Oil six-hole (¾-cup/180ml) texas muffin pan, line pan holes with two criss-crossed 5cm x 20cm strips of baking paper.
2.Cut pumpkin lengthways into 1cm-thick slices. Cut 6 x 7cm rounds and 6 x 8cm rounds from pumpkin. Brush rounds with oil, place in large baking dish in a single layer. Roast about 15 minutes or until tender.
3.Meanwhile, cut 6 x 7cm rounds and 12 x 8cm rounds from lasagne sheets.
4.Make white sauce. Melt butter in medium pan, add flour, cook, stirring, 1 minute. Gradually stir in milk until sauce boils and thickens. Stir in cheese.
5.Cook spinach until wilted, drain. Refresh in cold water, drain. Squeeze out excess moisture then chop coarsely, spread on absorbent paper.
6.Divide a third of the white sauce among pan holes, place one small pasta round in each hole, top with half the goat’s cheese, half the spinach then a small pumpkin round. Repeat layers with another third of the sauce, six large pasta rounds, remaining goat’s cheese, spinach and pumpkin. Top lasagne stacks with remaining pasta rounds then white sauce, sprinkle with parmesan.
7.Bake about 25 minutes or until browned lightly. Stand 5 minutes then using baking paper strips as lifters, carefully remove lasagne from pan holes.

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