Ingredients
Spinach and bechamel sauce
Method
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.
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.
Note
