Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

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

Prep: 25 mins Cook: 2 hrs, 5 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

  • 1 tbsp butter, plus extra for greasing



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

  • whole nutmeg, for grating



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

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



    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



    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



    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



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

  • 6 peppercorns
  • ½ onion



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

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



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Sep, 2012
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.
4th Sep, 2012
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.
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!
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
19th Mar, 2012
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.
5th Mar, 2012
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.
26th Feb, 2012
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.
21st Jan, 2012
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!
7th Jan, 2012
had ago at this a great tasty meal which freeze well, cant wait to do again.
21st Nov, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?