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Pumpkin, spinach & ricotta lasagne with bacon
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Elevate lasagne with ricotta, parmesan, pumpkin, and spinach-infused boscaiola sauce this month.
Ingredients:
  • 500g pumpkin, peeled, cut into 1cm pieces
  • 250g button mushrooms, thinly sliced
  • 125g rindless bacon rashers, coarsely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 40g butter
  • 40g (1/4 cup) plain flour
  • 435ml (1 3/4 cups) milk
  • 6 fresh lasagne sheets
  • 500g fresh ricotta
  • 2 x 250g pkts frozen spinach, thawed, drained
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • - Preheat the oven to 180ºC. - Line a baking tray with parchment paper and place the pumpkin on top. - Give the pumpkin a light spray of oil. - Bake for 30-35 minutes until the pumpkin is tender. - Spray a 20 x 30cm baking dish with oil.
  • Heat oil in a frying pan over medium heat. Saute mushrooms for 4 minutes until browned and liquid evaporates. Transfer to a plate. In the same pan, cook bacon, onion, and garlic until golden, about 2-3 minutes. Reduce heat, add tomato, and cook until slightly thickened, about 5 minutes. Stir in the mushrooms.
  • 1. Melt butter in a saucepan until foamy. Add flour, stir for 1-2 minutes until bubbling. Remove from heat. Slowly whisk in milk until smooth. Cook over medium heat, stirring, for 5-7 minutes until thickened.
  • Spread a layer of 1 cup of tomato mixture in the dish. Arrange 2 lasagna sheets on top, slightly overlapping and cut to fit. Add half of the ricotta, spinach, and pumpkin. Spoon over half of the remaining tomato mixture. Repeat the layers with the remaining lasagna sheets, ricotta, spinach, pumpkin, and tomato mixture, ending with the lasagna sheets. Pour the bechamel over the top. Sprinkle with Parmesan cheese and bake for 45-50 minutes until golden.

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