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For the tomato sauce

For the bechamel sauce

Nutrition: per serving

  • kcal435
  • fat25g
  • saturates12g
  • carbs39g
  • sugars15g
  • fibre5g
  • protein17g
  • salt1.1g
    low

Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 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.

RECIPE TIPS
IS PUMPKIN HEALTHY?
Pumpkin is rich in vital vitamins and minerals. Discover what makes pumpkin so good for you by reading our guide to the health benefits of pumpkin, plus the best healthy pumpkin & squash recipes.
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.'

Recipe from Good Food magazine, December 2009

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Comments, questions and tips (84)

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Overall rating

A star rating of 4.7 out of 5.114 ratings

Gojiraholic

I made three individual ones in I**A 365 glass 600ml dishes (can be frozen cooked/uncooked).

I used 240g butternut & onion-roasted together in a larger dish. 250g spinach & mushrooms w/ garlic-sweated in pan with NO water-& save the water expelled for the sauce! I then used seperate…

Gojiraholic

Oh, forgot I added pine nuts to the spinach and mushroom layer.

I roast at 170 with foil on until the last ten minutes. Put the foil back on after removing from oven to keep the steam in to prevent going dry if not eating immediately.

I used Free-From lasagne sheets so it needed more liquid and…

betsban18774

question

People say to double the tomato sauce. Do you double the veggies in it or just add an extra can of tomatoes and sugar?

goodfoodteam avatar
goodfoodteam

If doubling the sauce then double the onion, celery, garlic and sugar as well as the tomatoes.

saraj09144

I made this today and it was amazing! After reading the reviews, I doubled the tomato sauce recipe and it was definitely the right thing to do. It was so delicious!! I’ll be making this again and again!!

PinkEgg

Terrible recipe. I should have gone with my gut and added more tomatoes to the mixture as my lasagne was so dry and tasteless. I cook all the time and I've never had any issues with meat lasagne, but because I had a pumpkin to use I thought I'd try this. Sadly, Its basically all gone in the bin.

Gembolina avatar

Gembolina

First time I think I’ve ever left a review… because this is insanely good! 😍

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