Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

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(35 ratings)

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Cooking time

Prep: 25 mins Cook: 2 hrs, 5 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
435
protein
17g
carbs
39g
fat
25g
saturates
12g
fibre
5g
sugar
15g
salt
1.1g

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

  • 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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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.

Recipe from Good Food magazine, December 2009

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Comments

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vivienmary's picture

Look forward to making this for my eldest grand daughter and her boyfriend (who is basically a vegetarian/fussy eater), who will soon be visiting us, hope they like it, will serve it with salad and garlic bread, bit old fashioned I know but it always seems to work especially with a glass of Italian red wine!!! mmmmm........can hardly wait!

katie_a49's picture
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Agree does take a while to make but you can cut down a little if you make a batch of the tomato sauce in advance. Is worth the time as its delicious and even my carniverous boyfriend didnt realise it was lacking in meat!

knix_4's picture
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I absolutely love this lasagne! I've baked it a few times now and every single time i've not heard one complaint!

The only issue is that it does take a long time to make all the different components (i try putting the sauces on while the butternut squash roasts, and then doing the spinach last)

i also use a second tin of tomatoes as someone previously recommended.

effumi's picture
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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.

knix_4's picture
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Could someone please tell me how many people this recipe serves? I'm hoping to serve 7

stephananio88's picture

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

cduggan's picture
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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

fpinsent's picture

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

lizziejane's picture
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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 !!

hvassaleiti99's picture

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.

sarahleooo's picture
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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.

subodhini's picture

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!

monica4's picture

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

eleanormayo's picture
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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.

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

camrob79's picture
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Although there was a bit of work involves, it was really worthed as it came very delicous! Would make a wonderful starter as well!

louisa_holbrook's picture
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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.

Frantic Flapjack's picture
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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.

jvallender's picture
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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

miss_ratty's picture
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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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