Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

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(53 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

    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

    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

    Butter

    butt-err

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

  • whole nutmeg, for grating
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

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

    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

    Onion

    un-yun

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

  • 1 tbsp olive oil
    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

    Celery

    sell-er-ee

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

  • 2 garlic cloves, 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 peppercorns
  • ½ onion
    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

    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, questions and tips

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emmas29
17th Feb, 2013
5.05
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
28th Nov, 2012
5.05
ooops, forgot to rate it.
kbcs1608
28th Nov, 2012
5.05
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
4th Nov, 2012
4.05
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
21st Sep, 2012
5.05
Great! I like it with halloumi in the middle.
annalivia
20th Sep, 2012
5.05
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
4th Sep, 2012
5.05
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
21st Apr, 2012
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
14th Apr, 2012
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
19th Mar, 2012
5.05
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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