Roast pumpkin & spinach lasagne

Recipe uploaded by

Diana Henry

6 ratings

Recipe by Diana Henry

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1. Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
2. Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
3. Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
4. For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
5. Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.

Diana says...

'It can seem like a bit of a faff to make, but nothing elicits more sighs of comfort than a lasagne, and if you make the component parts on different days the task becomes easier. This is both sweet and earthy. Use a well-flavoured pumpkin such as Crown Prince, or butternut squash. If you're going to freeze it, leave the Parmesan off the top until you want to put the lasagne in the oven and defrost completely before cooking.'

Per serving

435 kcalories, protein 17g, carbohydrate 39g, fat 25 g, saturated fat 12g, fibre 5g, salt 1.1 g

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• pegasus

  12 November 2009

  pegasus rated this recipe

  

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• Good Food

  13 November 2009

  Good Food rated and commented on this recipe

  

  I made this last night with butternut squash and boy was it delicious. My only problem was that there wasn't as much butternut squash and tomato sauce as I would have liked, but it still was fantastic. I added a few sundried tomatoes, swig of red wine and half a chilli to the tomato sauce which I found gave it a bit of a kick (again - as I like it). Would definitely recommend this, particularly as not many ingredients needed to be bought - most bar the squash and spinach were in my cupboard.

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• joe

  16 November 2009

  joe rated and commented on this recipe

  

  i also made this with butternut squash and it was lovely. i could have have done with a little bit more of both sauces... but i do like a lot of sauce with things. that said, im perfectly happy with the big lasagne sitting in the fridge at the moment

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• Frantic Flapjack

  18 November 2009

  Frantic Flapjack rated and commented on this recipe

  

  It seemed to take an absolute age to make all the component parts, then assemble and then bake. That said, it was well worth the effort. It was very large, looked great and everyone enjoyed. There was not a lot of tomato sauce left after it had cooked down so I stirred another tin of tomatoes into it and this seemed to do the trick. Served with garlic bread and salad.

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• Loubob

  19 November 2009

  Loubob rated and commented on this recipe

  

  This was one of the nicest veggie lasagnes I have tried, love the combination of squash, tomato sauce and spinach. I was dreading the amount of work, but after methodically preparing each element, it actually wasn't any more work than a meat lasagne. I used dried egg lasgne sheets as they were in the cupboard, and frozen spinach, defrosted. Conveniently seemed to have most of the ingredients in! Will definitely make again.

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• Roberta

  22 November 2009

  Roberta rated and commented on this recipe

  

  Although there was a bit of work involves, it was really worthed as it came very delicous! Would make a wonderful starter as well!

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Ingredients

• 750g Crown Prince pumpkin or butternut squash
• 2 tbsp olive oil
• 500g spinach , washed
• 1 tbsp butter , plus extra for greasing
• whole nutmeg , for grating
• 6 fresh lasagne sheets
• 100g Parmesan , freshly grated

FOR THE TOMATO SAUCE

• 1 medium onion , finely chopped
• 1 tbsp olive oil
• 1 celery stick , finely chopped
• 2 garlic cloves , finely chopped
• 400g can cherry tomatoes
• 2 tsp light muscovado sugar

FOR THE BECHAMEL SAUCE

• 500ml full-fat milk
• 6 peppercorns
• ½ onion
• 1 bay leaf
• 50g plain flour
• 50g butter

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 25 mins

Cook min 2 hrs 5 mins

Vegetarian

Ingredients

• 750g Crown Prince pumpkin or butternut squash
• 2 tbsp olive oil
• 500g spinach , washed
• 1 tbsp butter , plus extra for greasing
• whole nutmeg , for grating
• 6 fresh lasagne sheets
• 100g Parmesan , freshly grated

FOR THE TOMATO SAUCE

• 1 medium onion , finely chopped
• 1 tbsp olive oil
• 1 celery stick , finely chopped
• 2 garlic cloves , finely chopped
• 400g can cherry tomatoes
• 2 tsp light muscovado sugar

FOR THE BECHAMEL SAUCE

• 500ml full-fat milk
• 6 peppercorns
• ½ onion
• 1 bay leaf
• 50g plain flour
• 50g butter

Per serving

435 kcalories, protein 17g, carbohydrate 39g, fat 25 g, saturated fat 12g, fibre 5g, salt 1.1 g

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