Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 2 hrs 5 mins

Vegetarian Freezable

Vegetarian

Method

  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.
Try

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, sugar 15g, salt 1.1 g

Recipe from Good Food magazine, December 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Good Food

    13 November 2009

    Good Food rated and commented on this recipe

    4 stars

    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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  • Binder photo joe

    16 November 2009

    joe rated and commented on this recipe

    4 stars

    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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  • Binder photo Frantic Flapjack

    18 November 2009

    Frantic Flapjack rated and commented on this recipe

    5 stars

    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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  • Binder photo Loubob

    19 November 2009

    Loubob rated and commented on this recipe

    5 stars

    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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  • Binder photo Roberta

    22 November 2009

    Roberta rated and commented on this recipe

    5 stars

    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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  • Binder photo bluepossett

    29 November 2009

    bluepossett rated and commented on this recipe

    2 stars

    This was very labour intensive to make. Even though it was ok I wouldn't make it again.

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  • Binder photo Belkey

    05 December 2009

    Belkey rated and commented on this recipe

    3 stars

    This was unnecessarily over-complicated and the end result did not live up to expectations. If I was to do it again, I would roast the pumpkin, add it to the tomato sauce and bung in the spinach and seasoning aswell - I also think the flavours would benefit from a little more "melding" and like the other comments, there did not really seem to be enough of the sauces.

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  • Binder photo sarah b

    29 December 2009

    sarah b rated this recipe

    4 stars

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  • Binder photo Katie

    27 March 2010

    Katie rated this recipe

    4 stars

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  • Binder photo Monika

    30 March 2010

    Monika commented on this recipe

    It was absolutely brilliant! I added a can of drained mixed beans to add to the protein content though. Amazing recipe!

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  • Binder photo subo

    13 June 2010

    subo commented on this recipe

    YUMMY! I agree with people in that the tomato sauce and the butternut squash was not enough! I used 3 b'nuts and double the recommended tom sauce and it was enough for 7 people. did it for a dinner party and it was certainly a success! the work was worth it!

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  • Binder photo saraleooo

    01 September 2010

    saraleooo rated and commented on this recipe

    4 stars

    I cooked this last night and my guests were scraping out the dish! Really tasty and worth the effort. I roasted the squash and made the tomato sauce the night before so that I just had to make the bechamel and assemble it when I got home from work. Definitely one that I'll make again.

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  • Binder photo ran

    14 November 2010

    ran commented on this recipe

    We really love it and have made it several times, however, with some changes, I use cottage cheese instead of béchamel sauce and I add a jar of sun dried tomato paste to the tomato sauce and some chilli to spice it up. My teenage son loves it.

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  • Binder photo lizziej

    11 January 2011

    lizziej rated and commented on this recipe

    4 stars

    Really tasty recipe !! I roasted the butternut squash with skin on and a good grating of nutmeg !! This cuts down peeling time!! Also blended tomato sauce and added spinach water as well- another time saving tip - use the same saucepan for spinach as Tom sauce, just scrape it out well. I made a roux sauce in the microwave as well - many ways to cut down on the faff !!

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  • Binder photo Fiona P

    06 February 2011

    Fiona P commented on this recipe

    This was brilliant. A lot of work but I'm glad to say it was worth all the preparation.

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  • Binder photo Najarah

    10 February 2011

    Najarah commented on this recipe

    A regular. Gradually altered to suit. To cut time I microwave the squash til soft and defrost frozen spinach. My "bechamel" is cornflour, skimmed milk and low fat cheese to reduce the fat content. Between this and one of the stuffed squash recipes I get 2 meals for 2 people out of one squash

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  • Binder photo Najarah

    10 February 2011

    Najarah rated this recipe

    5 stars

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  • Binder photo Stephananio

    08 March 2011

    Stephananio commented on this recipe

    This recipe was absolutely fantastic! I swapped sweet potato for pimpkin because we had in, but it worked really well! Not as complicated as it seems at first glance and the timings work really well, got nothing but compliments for this one! Thanks! X

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  • Binder photo Knix_4

    12 April 2011

    Knix_4 commented on this recipe

    Could someone please tell me how many people this recipe serves? I'm hoping to serve 7

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  • Binder photo effumi

    16 April 2011

    effumi rated and commented on this recipe

    4 stars

    I used butternut squash instead of pumpkin, I roasted them in the skin and I used a spoon to scoop them out of the skin when cooked, easier than peeling. I used fresh cherry tomatoes instead of can and I did not add the sugar to the tomato sauce. I used dried pasta sheet, I also made the tomato sauce a little watery by adding about 50-75mls of water so that it will not be too dry and the pasta will cook. My family loved it!!!!!!!!!!!!! We are not vegetarians but I will definitely make this again.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 2 hrs 5 mins

Vegetarian Freezable

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 (or vegetarian alternative), freshly grated

FOR THE TOMATO SAUCE

FOR THE BECHAMEL SAUCE

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

435 kcalories, protein 17g, carbohydrate 39g, fat 25 g, saturated fat 12g, fibre 5g, sugar 15g, salt 1.1 g

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