Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(53 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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Mar, 2017
Adapted this for my vegan daughter, diary free grated & soft cheese for the topping and added Vitalite to the spinach instead of butter. Pretty time consuming but definitely worth the effort. Absolutely delicious!!
MrsP2015's picture
24th Jan, 2017
Loved this recipe. Very tasty and enjoyable to cook. Does take a long time to prepare but well worth it. Also easy to follow instructions. Can't wait to cook again. Thanks :)
18th Nov, 2016
Really tasty and enjoyable! Prep time a bit longer than stated but worth the effort. This is my first year of cooking with pumpkin and found this to be one of my favourites.
3rd Nov, 2016
Great flavour
31st Aug, 2016
Been making this recipe for the past 4 years - Delish!. Usually double up on the pumpkin/squash. Gave the recipe to a friend 2 years ago after treating them to my cooking of it, and on meeting her recently it was one of her 1st topics of conversation. And it freezes well. Cut it into portions and wrap each in foil.
19th Jun, 2016
Absolutely delicious recipe. My hubby hoes not usually like to eat vegetarian main meal but he totally loves this lasagne. Will definitely make it again.
29th Nov, 2015
Amazing veggie lasagne. I added some ricotta cheese to the spinach filling and it was just lovely. Think this is my new favorite pumpkin lasagne and will most definitely make it again.
14th Feb, 2015
This is an incredible recipe and have done it a few times over the space of 4 months. We're trying to cut down on meat and although this is not a steak dinner, it is a beautifully satisfying meal that is both worthy of a celebratory dinner and a special night in. It's also eye catching. Only downside is all the pots and pans. Need to figure how to adapt the recipt to suit cannelloni, not enough lasagne sheet tonight.
20th Nov, 2014
Cooked this yesterday. Bit of a faff to make, but tasted wonderful. Will be doing again for a special veggie meal.
14th Oct, 2013
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!


21st Apr, 2016
I am hoping to try out this recipe for a special occasion. I was thinking of making some garlic bread as a side, and some sort of salad. I was wondering if there was a particular salad which may work well with this dish? I don't usually have a lot of salad in my life, so I am a little stuck. A salad with green leaves, pomegranates and some squash was suggested to me, do you think these flavours would be suitable accompaniment? Thank you.
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.