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Pumpkin and spinach lasagne
Pumpkin and spinach lasagne
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Creamy butternut pumpkin and spinach make this vegetarian lasagna a must-try.
Ingredients:
  • 1 kg butternut pumpkin, deseeded, peeled, chopped
  • 2 leeks, trimmed, sliced
  • 575g jar creamy pasta sauce (see note)
  • 225g fresh egg lasagne
  • 1 bunch English spinach, trimmed
  • 365g bechamel sauce
  • 80g cheddar cheese
  • Green salad, to serve
Instructions:
  • Preheat the oven to 180°C and lightly grease a 20cm x 30cm ovenproof dish. In a large frying pan over medium heat, sauté the pumpkin, leek, and garlic for 15 minutes covered. Then stir in the cooking sauce and cook for an additional 3 minutes uncovered.
  • Layer one-third of the lasagne sheets on the bottom of the dish. Add half of the pumpkin mixture followed by half of the spinach. Repeat the layers, finishing with a final layer of lasagne sheets.
  • Pour the rich bechamel sauce over the top and generously sprinkle with sharp cheddar cheese. Bake until the lasagne is tender and golden, typically about 40 minutes. Enjoy alongside a crisp green salad.

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