ROAST PUMPKIN & SPINACH LASAGNE
Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort
Provided by Diana Henry
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 435 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
ROASTED PUMPKIN LASAGNA
This is a hearty meatless meal that my family enjoys. If you're not a fan of pumpkin, you can use butternut squash instead. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.
Nutrition Facts : Calories 350 calories, Fat 17g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 481mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.
SPINACH, RICOTTA AND PUMPKIN LASAGNA
An non-gluggly, healthy lasagna recipe where vegetables rule! You could also make this a full vegetarian version by omitting the ground beef and substituting TVP or finely diced mixed vegetables (zucchini, carrot, celery, onion).
Provided by Paulie
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 4
Number Of Ingredients 21
Steps:
- Fill a saucepan with 1/2 inch of water, then add pumpkin pieces. Bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes. Drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside.
- Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes. Whisk in milk gradually so that no lumps form. Bring to a gentle boil. Add the bay leaves, and reduce heat to low or warm. Allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Add spinach and cook until wilted. Scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg.
- Using the same skillet, heat another 1 tablespoon olive oil over high heat. Brown ground beef in oil, mixing thoroughly to break into small pieces. Once browned, reduce heat to medium-low and pour off excess grease. Stir in tomato paste and tomato puree. Gently simmer until thickened, about 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch lasagna dish.
- Line the bottom of the lasagna dish with 4 noodles, do not overlap. Spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the Parmesan cheese. Place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin. Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the Parmesan cheese. Stir the white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. Sprinkle with remaining Parmesan cheese.
- Place lasagna dish onto a foil-lined baking sheet (to catch any spills). Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes.
Nutrition Facts : Calories 856.7 calories, Carbohydrate 93.8 g, Cholesterol 103.3 mg, Fat 37 g, Fiber 9.8 g, Protein 43.6 g, SaturatedFat 17.3 g, Sodium 1004 mg, Sugar 15 g
More about "roast pumpkin spinach lasagne recipes"
PUMPKIN SPINACH LASAGNA - RECIPE AND COOKING …
From veggienumnum.com
Estimated Reading Time 4 mins
PUMPKIN SPINACH LASAGNA - AMERICAN HOME COOK
From americanhomecook.com
4.6/5 (14)Category DinnerCuisine AmericanTotal Time 1 hr 15 mins
ROASTED PUMPKIN AND SPINACH LASAGNE RECIPE
From myfoodbook.com.au
4.2/5 (68)Category PastaCuisine ItalianCalories 772 per serving
VEGETARIAN SPINACH PUMPKIN LASAGNA | AMBITIOUS KITCHEN
From ambitiouskitchen.com
PUMPKIN AND SPINACH LASAGNA | RECIPE | KITCHEN STORIES
From kitchenstories.com
PUMPKIN, SPINACH AND RICOTTA LASAGNE - STAY AT HOME …
From stayathomemum.com.au
CHEATS SPINACH RICOTTA AND PUMPKIN LASAGNE | DONNA …
From donnahay.com.au
ROAST PUMPKIN, SPINACH AND FETA SALAD | RECIPETIN EATS
From recipetineats.com
FRESH LASAGNE WITH ROASTED PUMPKIN & SPINACH RECIPE
From australianeggs.org.au
4/5 (28)Calories 772 per servingCategory Dinner Recipes, Lunch Recipes, Vegetarian
ROAST PUMPKIN, SPINACH & TOMATO LASAGNE » PEANUT PANTRY
From peanutpantry.com
ROAST PUMPKIN & SPINACH LASAGNE | RECIPE | ROAST PUMPKIN, FOOD, …
From pinterest.co.uk
PUMPKIN AND SPINACH LASAGNA - KETO & LOW CARB VEGETARIAN …
From ketovegetarianrecipes.com
PUMPKIN LASAGNA WITH SPINACH RICOTTA FILLING - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
ROASTED PUMPKIN AND RICOTTA LASAGNE - HEALTHY FOOD GUIDE
From healthyfood.com
PUMPKIN & SPINACH VEGETARIAN LASAGNE - BAKE PLAY SMILE
From bakeplaysmile.com
CREAMY PUMPKIN AND SPINACH LASAGNA - COMPLETERECIPES.COM
From completerecipes.com
VEGETARIAN PUMPKIN SPINACH LASAGNA - PINCH ME GOOD
From pinchmegood.com
ROAST PUMPKIN & SPINACH LASAGNE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
PUMPKIN AND SPINACH LASAGNA - CREATE BAKE MAKE
From createbakemake.com
ROAST PUMPKIN + SPINACH LASAGNE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
PUMPKIN AND SPINACH LASAGNE RECIPE | GOOD FOOD
From goodfood.com.au
ROAST PUMPKIN & SPINACH VEGETARIAN LASAGNE RECIPE – EAWELL …
From wellbeing.com.au
ROAST PUMPKIN AND SPINACH LASAGNE RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST PUMPKIN & SPINACH LASAGNE | RECIPE | ROAST PUMPKIN, BBC …
From pinterest.ca
PUMPKIN AND SPINACH LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN AND SPINACH LASAGNA ROLLS - HALFPASTHUNGRY
From halfpasthungry.com
ROAST PUMPKIN & SPINACH LASAGNE RECIPE BY FOODLOVER | IFOOD.TV
From ifood.tv
ROAST PUMPKIN AND SPINACH LASAGNE | RECIPE | ROAST PUMPKIN, …
From pinterest.com.au
WEEKLY RECIPES & READS | MARCELLA COOKING STUFF
From marcellacooking.com
CREAMY PUMPKIN, SPINACH AND LENTIL LASAGNE - STARTS AT 60
From startsat60.com
ROASTED PUMPKIN AND SPINACH LASAGNE | MYFOODBOOK WITH …
From pinterest.com.au
PUMPKIN AND SPINACH LASAGNE - FOOD IN A MINUTE
From foodinaminute.co.nz
ROAST PUMPKIN & SPINACH LASAGNE | RECIPE | BBC GOOD FOOD …
From pinterest.co.uk
PUMPKIN ROAST RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEESY PUMPKIN, SPINACH AND RICOTTA LASAGNE RECIPE | FOOD TO LOVE
From foodtolove.co.nz
ROAST PUMPKIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN AND SPINACH LASAGNE - COOKING WITH NOTHING
From cookingwithnothing.com
ROASTED PUMPKIN AND RICOTTA LASAGNE - HEALTHY FOOD GUIDE
From old.healthyfood.com
ROASTED PUMPKIN & SPINACH LASAGNE - EAT WELL TASMANIA
From eatwelltas.org.au
PUMPKIN AND SPINACH LASAGNE RECIPE - TELEGRAPH
From telegraph.co.uk
ROAST PUMPKIN, SPINACH AND CAULIFLOWER LASAGNE WITH ROASTED …
From ofoatearth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love