Pumpkin Lasagne

Pumpkin Lasagne
Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4

14 Ingredients

Number of servings
6
  • 375grams fresh lasagne sheets
  • 1/4 cup plain flour
  • 60grams butter
  • 2 1/2 cup milk
  • 1kilograms pumpkin, deseeded, peeled, cut into 3cm pieces
  • 1/2 cup parmesan, grated
  • 1 pinch sea salt ground (to taste)
  • 1 pinch pepper (for seasoning)
  • 2tablespoons reduced-fat milk
  • 300grams fresh ricotta
  • 120grams baby spinach leaves
  • 1 egg, whisked
  • 1 bunch chives, finely chopped
  • 125grams tasty cheese, grated

Nutrition per serving

2670 Kilojoules or 638 Calories
31% of daily energy intake*
Protein
29.3grams
Fat
33.2grams
Carbs
56.2grams
Sugars
18.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 200°C. Grease an 8-cup capacity ovenproof dish.

Step 2 of 6

Place pumpkin in a saucepan of boiling water and cook for 8 minutes or until tender. Drain. Cool.

Step 3 of 6

Meanwhile, melt butter in a saucepan over a medium heat. Add flour and whisk to combine. Cook for 2 minutes. Remove from heat. Slowly add milk, whisking until smooth. Return to heat, whisking, until it comes to the boil. Simmer for 2 minutes. Remove from heat. Stir in 1 cup of cheese.

Step 4 of 6

Place pumpkin and ricotta in a food processor and process until smooth. Transfer to a bowl. Stir in parmesan, chives, extra milk and egg. Season.

Step 5 of 6

Spread 1/2 cup of pumpkin mixture over base of dish. Top with lasagne. Spoon 1 cup of pumpkin over evenly. Top with 1/3 of spinach and 1/3 cup cheese sauce. Repeat layers, ending with sauce. Sprinkle over remaining cheese.

Step 6 of 6

Bake for 30 minutes or until golden. Serve.

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