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 21-40

  • Binder photo Knix_4

    19 May 2011

    Knix_4 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Katie

    28 May 2011

    Katie commented on this recipe

    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!

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  • Binder photo Viv

    21 July 2011

    Viv commented on this recipe

    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!

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  • Binder photo superfour

    25 October 2011

    superfour rated and commented on this recipe

    5 stars

    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

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  • Binder photo superfour

    25 October 2011

    superfour commented on this recipe

    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

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  • Binder photo superfour

    25 October 2011

    superfour commented on this recipe

    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!

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  • Binder photo yeo123

    21 November 2011

    yeo123 commented on this recipe

    Delicious! The combination of creamy bechamel sauce and nutmeg-coated spinach with the sweet tomato and pumpkin is perfection! We all licked our plates after finishing this lasagna - it was moorish. All comments about sauce are correct - use 2 tins of tomato, might save you an extra trip to the supermarket mid-simmer.

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  • Binder photo bexxy

    07 January 2012

    bexxy rated and commented on this recipe

    5 stars

    had ago at this a great tasty meal which freeze well, cant wait to do again.

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  • Binder photo Anna

    17 January 2012

    Anna rated this recipe

    5 stars

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  • Binder photo zoeskev

    21 January 2012

    zoeskev rated and commented on this recipe

    5 stars

    I used dry lasagne sheets so didn't want a thick tomato sauce. I couldn't find tinned cherry toms, so used one tin of chopped tomatoes and chucked in a load of cherry toms out of the fridge and then left the lid on while the sauce was simmering which worked really well. I needed to use just about every pan we own, but it was well worth the effort and I'll make it again!

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  • Binder photo georginarose

    22 January 2012

    georginarose rated this recipe

    4 stars

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  • Binder photo JennieH

    26 February 2012

    JennieH rated and commented on this recipe

    4 stars

    I thought this was lovely in fact preferred to the usual meat lasagne. I made this for friends and they all loved it. I did add the extra tomatoes and I did find the squash a little soft, but overall delicious and will be making again.

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  • Binder photo Bebs

    05 March 2012

    Bebs rated and commented on this recipe

    1 stars

    Use a can of tinned toms with the cherry and sauce is ample. Dish was soiled by the sugar; not needed just makes the whole thing taste artificial and sweet. A shame after such effort.

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  • Binder photo amywalsh1985

    19 March 2012

    amywalsh1985 rated and commented on this recipe

    5 stars

    Made this recipe yesterday as part of a 3 course mothers day meal (veggie mum!) and it went down a treat. Really enjoyed it. After reading some comments I made double the amount of tomato sauce and I used it all so I would reccommend doing this. I wish I had made a little more of the bechamel too. I also put a little extra cheese between the layers and topped the lasagna with some torn up mozzerella.

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  • Binder photo beryl

    14 April 2012

    beryl commented on this recipe

    Made this today and it was really lovely - I used dried no cook lasagne & just made plenty of tomato sauce & the béchamel a little more runny - I also added a few mushrooms- highly recommended

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  • Binder photo helena

    21 April 2012

    helena commented on this recipe

    this ws lovely , I added half a punnet of mushrooms and corgettes which i fried with salt and pepper and then mixed with tomatoe sauce ... very good!

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  • Binder photo Mouse

    04 September 2012

    Mouse rated and commented on this recipe

    5 stars

    Made this last night with butternut squash and it was DELICIOUS!!! As suggested kept the skin on squash to stop shrinking too much, and added an extra tin of tomatoes. Otherwise followed the recipe andit was well worth taking the time to do properly. Already planning to make again, but make all the seperate parts in advance then, layer together to impress the family.

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  • Binder photo Anna

    20 September 2012

    Anna rated and commented on this recipe

    5 stars

    Well worth the effort! I used an extra can of tomatoes as well and used half frozen spinach half fresh, this was absolutely delicious! I hope it freezes well.

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  • Binder photo franzi

    21 September 2012

    franzi rated and commented on this recipe

    5 stars

    Great! I like it with halloumi in the middle.

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  • Binder photo Jodie Rees

    04 November 2012

    Jodie Rees rated and commented on this recipe

    4 stars

    What a tasty lasagne. I made this using the flesh from the pumpkins we carved for halloween. I took in other peoples comments and used 2 tins of chopped tomatoes rather than tinned cherry tomatoes, and frozen spinach instead of fresh. This recipe had me spend a long time in the kitchen, but it was all worth it. We all enjoyed it and none of us are vegetarian.

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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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