Roast Pumpkin & Spinach Lasagne Recipe

Looking for an easy Roast pumpkin & spinach lasagne recipe? Learn how to make Roast pumpkin & spinach lasagne using healthy ingredients.


Submitted by phatkat

Makes 6 servings



http://www.bbcgoodfood.com/recipes/67609/roast-pumpkin-and-spinach-lasagne

Recipe Ingredients for Roast pumpkin & spinach lasagne

750 grams Squash, Winter, Butternut
2 tbsp Vegetable Oil, Canola
500 grams Spinach
1 tbsp Butter
1 tsp Nutmeg, Ground
6 sheets Italian Classics Lasagna Sheets
100 grams Parmesan, Grated Cheese
1 medium (2-1/2" dia) Onions
1 tbsp Olive Oil
1 stalk, medium (7-1/2" - 8" long) Celery
2 clove Garlic
400 grams Splendido Whole Cherry Tomatoes
2 tsp Sugars, Granulated
2.11 cup Milk, Reduced Fat, Fluid, 2% Milkfat
0.5 medium (2-1/2" dia) Onions
50 grams Flour, All Purpose
50 grams Butter

Recipe Directions for Roast pumpkin & spinach lasagne

  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.

  6. Diana says... 'It can seem like a bit of a faff to make, but nothing elicits more sighs of comfort than a lasagne, and if you make the component parts on different days the task becomes easier. This is both sweet and earthy. Use a well-flavoured pumpkin such as Crown Prince, or butternut squash. If you're going to freeze it, leave the Parmesan off the top until you want to put the lasagne in the oven and defrost completely before cooking.'

Categories

Main Dish

Nutrition Facts
Serving Size 490.9g
Amount Per Serving
Calories
541
Calories from Fat
217
% Daily Value*
Total Fat
24.1g
37%
Saturated Fat
10.8g
54%
Trans Fat
0.0g
Cholesterol
62mg
21%
Sodium
385mg
16%
Potassium
958mg
27%
Total Carbohydrates
63.0g
21%
Dietary Fiber
5.5g
22%
Sugars
13.0g
Protein
21.5g
Vitamin A 471% Vitamin C 58%
Calcium 48% Iron 41%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very high in vitamin A
  • High in vitamin C
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