Recipe

Roast pumpkin and spinach lasagne

Switch things up tonight with this spin on the classic - sweet and hearty roast pumpkin and spinach lasagne! Perfect for the cooler nights, and full of flavour the whole family will love!

  • 25 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Roast pumpkin and spinach lasagne
  • 1.5 kilogram butternut pumpkin
  • 2 tablespoon extra virgin olive oil
  • 2 clove garlic, sliced thinly
  • 375 gram packet fresh lasagne sheets
  • 200 gram fresh bocconcini, sliced thinly (see test kitchen tip)
  • 1/2 cup (40g) grated parmesan cheese
  • 2 tablespoon pine nuts, toasted
Spinach and bechamel sauce
  • 60 gram butter, chopped
  • 1/3 cup (50g) plain flour
  • 3 cup (750ml) milk
  • 1 1/2 cup (180g) frozen baby peas
  • 500 gram english spinach, washed, dried, shredded finely
  • 1 cup (80g) grated parmesan cheese

Method

Roast pumpkin and spinach lasagne
  • 1
    Preheat oven to 220°C (200°C fan-forced). Line 3 large oven trays with baking paper. Halve pumpkin lengthways; discard seeds. Peel pumpkin, then cut crossways into 5mm slices. Place slices, slightly overlapping, on oven trays. Brush pumpkin with oil and sprinkle with salt and freshly ground black pepper. Roast pumpkin for 15 minutes.
  • 2
    Scatter pumpkin with garlic and sage; roast a further 15 minutes or until pumpkin is browned lightly.
  • 3
    Meanwhile, make spinach and bechamel sauce: heat the butter in a large saucepan over medium-high heat. Add flour; cook, stirring, 1 minute. Gradually stir in milk; cook, stirring, until mixture boils and thickens. Stir in peas and spinach; simmer, stirring, for about 2 minutes or until spinach is just wilted. Stir in cheese and season to taste with sea salt and freshly ground black pepper.
  • 4
    Liberally grease the base of 2.5 litre (10-cup) ovenproof dish with extra olive oil. Reduce oven temperature to 180°C (160°C fan-forced). Trim enough lasagne sheets to fit base of prepared dish. Spread one-third of the pumpkin over the lasagne sheets in dish. Top with 1½ cups of the Spinach and Pea Bechamel. Top with another layer of trimmed lasagne sheets. Repeat layers, ending with Spinach and Pea Bechamel.
  • 5
    Top with thin slices of bocconcini and sprinkle with parmesan. Bake for about 45 minutes or until browned and tender. Sprinkle with pine nuts.

Notes

Suitable to freeze. Not suitable to microwave. TEST KITCHEN TIP – An egg slicer is a great gadget to slice the bocconcini into thin pieces. You can also use kumara (orange sweet potato) instead of pumpkin. Increase oil to 1/3 cup and omit the sage. After roasting, sprinkle the kumara with fresh parsley. A mix of roasted or grilled eggplant, zucchini, capsicums and mushrooms could also be used.

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