Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

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(71 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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fpinsent
6th Feb, 2011
This was brilliant. A lot of work but I'm glad to say it was worth all the preparation.
lizziejane
11th Jan, 2011
4.05
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
14th Nov, 2010
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
1st Sep, 2010
4.05
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
13th Jun, 2010
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
30th Mar, 2010
It was absolutely brilliant! I added a can of drained mixed beans to add to the protein content though. Amazing recipe!
eleanormayo
5th Dec, 2009
3.05
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
29th Nov, 2009
2.05
This was very labour intensive to make. Even though it was ok I wouldn't make it again.
camrob79
22nd Nov, 2009
5.05
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
19th Nov, 2009
5.05
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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