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17
October
Roasted Pumpkin and Spinach Lasagne
Roasted Pumpkin and Spinach Lasagne
Ingredients
- 1kg Winter Squash (peeled & deseeded)
- Olive Oil
- 1 tablespoon Dried Sage
- 500g Baby Spinach
- 1 tablespoon Butter
- Ground Nutmeg
- 6 Fresh Lasagne Sheets
- 100g Grated Parmesan
- 1 Large Onion (diced)
- Olive Oil
- 3 cloves Garlic (crushed)
- 400g Can of Cherry Tomatoes
- 2 tablespoons Light Brown Sugar
- 75g Butter
- 75g Plain Flour
- 1 teaspoon Onion Powder
- 750ml Full Fat Milk
Directions
1. | Pre-heat the oven to 200°C / 400°F / Gas Mark 6 |
2. | Using a sharp knife, slice your squash into slices about ½" thick |
3. | Place the squash on a baking tray and drizzle with olive oil. Using your hands, make sure all the pieces are covered, then sprinkle in dried sage |
4. | Bake for 35-40 minutes until the squash is softened, and starting to caramelise. Place to one side |
5. | While the squash is roasting, make the tomato sauce. Sauté the onions in a little olive oil until the start to turn translucent |
6. | Add the crushed garlic and stir through |
7. | Add in the tinned cherry tomatoes and sprinkle in sugar, and stir through. Leave to simmer over a low heat for about 30 minutes, stirring occasionally, until the sauce resembles a thick purée. Set aside |
8. | Wilt the spinach in a large pan with a few teaspoons of water. Remove from pan into a sieve, and use the back of a spoon to press out any excess water. Drop the spinach back in the pan with the butter, and stir until it is all coated, then sprinkle with a little grated nutmeg. Leave to one side |
9. | In a clean pan, melt the butter and add in the flour and stir over the heat for a minute or two |
10. | Turn down the heat, and stir in the onion powder. Add in the milk, a little at a time, whisking constantly between each addition and ensure no lumps remain. Continue heating the béchamel until it has thickened |
11. | Heat the oven again to 200°C / 400°F / Gas Mark 6. Now you are ready to assemble. Start by buttering an oven proof dish, at least 2 litres/3½ pints capacity |
12. | Spread half of the tomato on the base, then lay 2 sheets of the lasagne, cutting to fit if necessary |
13. | Layer half of the pumpkin then half of the spinach. Drizzle over half of the béchamel, then sprinkle a third of the parmesan |
14. | Layer another 2 sheets of lasagne, then the rest of the tomato, pumpkin, spinach and another third of the parmesan |
15. | Layer the 2 final sheets of lasagne, the last of the béchamel, and the last of the cheese. Bake in the oven for 35-40 minutes or until the top is golden |