Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sarahbrogden's picture

This made a wonderful change - I cook with butternut squash a lot when it is in season. Slightly adapted the recipe to use up some leftover gammon which I cubed like pancetta and fried lightly (no oil) and then put on top of the spinach layer. I didn't add sugar to the sauce, I simply added some leek (because it's in season) and this sweetened the sauce naturally. Used wholemeal lasagne for added goodness. In addition, I made my bechamel sauce with chickpea flour (gram flour), since we prefer eating gluten free and which made this dish even more delicious and more filling. Will definitely be making this again ... Yum yum!

emmas29's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last night and it was a huge success!
I am staying with friends in Africa and only have one saucepan and one baking dish, so made all the components separately the night before. I halved and baked 2 butternuts and used 400g of cherry tomatos, a tin of tomatos, some smoked paprika and a hefty slug of red wine for the tom sauce. I had to use Swiss chard as spinach is not available here. We love cheese, so I added 100 grams of a semi-hard 'mozzarella' to the grated parmesan. I think that next time I will double up on the tomato sauce - simply because it was yummy!

kbcs1608's picture
  • 1
  • 2
  • 3
  • 4
  • 5

ooops, forgot to rate it.

kbcs1608's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a wonderful dish. I have made it 3 times now and every time my friends/ family have absolutely loved it and wanted the recipe.
I do prefer to have more sauce and once I added a bit of chilli to liven up the spinach layer. There are shortcuts to be made as have already been mentioned - one of mine is to simply reduce down jars of ready made tomato pasta sauce.
Even the apprehensive meat eaters will love it. No complaints at all from the 21 people I have fed so far..... just compliments and lots of them!!

flirtinflight's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

fr4nzi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great! I like it with halloumi in the middle.

annalivia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mouse156's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

khayaj's picture

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!

catderbyshire's picture

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

amywalsh1985's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

nicolapeacock's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jhempleman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

zoeskev's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

babybex's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

yeo123's picture

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.

superfour's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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!

Pages

Questions

Tips