Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

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(45 ratings)

Prep: 25 mins Cook: 2 hrs, 5 mins

Easy

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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal435
  • fat25g
  • saturates12g
  • carbs39g
  • sugars15g
  • fibre5g
  • protein17g
  • salt1.1g
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Ingredients

  • 750g Crown Prince pumpkin or butternut squash
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g spinach, washed

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 tbsp butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • whole nutmeg, for grating
  • 6 fresh lasagne sheets
  • 100g Parmesan (or vegetarian alternative), freshly grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the tomato sauce

  • 1 medium onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 celery stick, finely chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic clove, finely chopped
  • 400g can cherry tomato
  • 2 tsp light muscovado sugar

For the bechamel sauce

  • 500ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 6 peppercorn
  • ½ onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bay leaf
  • 50g plain flour
  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments (43)

superfour's picture
5

yummy and very satisfying. I was a bit sceptical about the sauce as i usually make a roux, but this was easier and not lumpy (as I feared). I added some feta cheese in the middle of it...family very happy x would put it in a bigger pot in future, didnt really all fit it!

superfour's picture
5

yummy and very satisfying. I was a bit sceptical about the sauce as i usually make a roux, but this was easier and not lumpy (as I feared). I added some feta cheese in the middle of it...family very happy x

superfour's picture
5

yummy and very satisfying. I was a bit sceptical about the sauce as i usually make a roux, but this was easier and not lumpy (as I feared). I added some feta cheese in the middle of it...family very happy x

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
4

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
5

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
4

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
5

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
5

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
4

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
4

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
3

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
2

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

camrob79's picture
5

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
5

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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