Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(89 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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 a dairy product made from separating whole milk or cream into fat and…


  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.
8th Mar, 2011
This recipe was absolutely fantastic! I swapped sweet potato for pimpkin because we had in, but it worked really well! Not as complicated as it seems at first glance and the timings work really well, got nothing but compliments for this one! Thanks! X
10th Feb, 2011
A regular. Gradually altered to suit. To cut time I microwave the squash til soft and defrost frozen spinach. My "bechamel" is cornflour, skimmed milk and low fat cheese to reduce the fat content. Between this and one of the stuffed squash recipes I get 2 meals for 2 people out of one squash
6th Feb, 2011
This was brilliant. A lot of work but I'm glad to say it was worth all the preparation.
11th Jan, 2011
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 !!
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.
1st Sep, 2010
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.
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!
30th Mar, 2010
It was absolutely brilliant! I added a can of drained mixed beans to add to the protein content though. Amazing recipe!
5th Dec, 2009
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.
29th Nov, 2009
This was very labour intensive to make. Even though it was ok I wouldn't make it again.


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?