Pumpkin and Ricotta Lasagne
Trick the kids into eating spinach with this delicious lasagne
Ingredients
- 100ml Olive oil
- 2 cloves garlic, crushed
- 1kg Butternut pumpkin, peeled, diced into 2cm pieces
- 700g home-made or bottled tomato passata sauce
- 500g fresh lasagne sheets
- 150g baby spinach, torn
- 500g fresh ricotta, crumbled
- BECHAMEL SAUCE: 60g Butter
- 1/3 cup flour
- 1/4 tsp salt and pepper
- 2 1/2 cups cold milk
- 1 tsp Dijon mustard
- 3 Tbs grated parmesan cheese
Step 1
LASAGNE: Preheat oven to 220°C (200°C fan-forced) for 20 minutes
Step 2
Heat a 30cm Square Roaster on the stovetop over medium heat for 3 minutes.
Step 3
Add half the oil, garlic, and pumpkin: saute until lightly browned and almost cooked. Repeat with the remaining pumpkin. Set pumpkin aside while preparing bechamel sauce.
Step 4
BECHAMEL SAUCE: Heat the saucepan over medium heat for 2 minutes.
Step 5
Add butter, when melted add flour and stir well. Add salt and pepper and cook, whisking constantly for 2 minutes
Step 6
Add cold milk and mustard and continue to whisk until the mixture comes to a boil and thickens. Cook for a further 3 minutes then add cheese and whisk through.
Step 7
ASSEMBLING LASAGNE: Place a third of the tomato sauce in the base of the Roaster, then place a layer of lasagne sheets over the sauce.
Step 8
Scatter half of the spinach and cooked pumpkin slices over the pasta. Crumble half of the ricotta over the pumpkin.
Step 9
Dot half of the remaining tomato sauce over the ricotta. Repeat the procedure for the next layer.
Step 10
Place the third and final layer of lasagne sheets on top, spread bechamel sauce evenly over the lasagne sheets, and sprinkle with Parmesan.
Step 11
Bake lasagne for 20 minutes.
Chef’s Tips
Do not use a knife to cut the lasagne in the pan as it may damage the pan.
Pumpkin and Ricotta Lasagne
Ingredients
- 100ml Olive oil
- 2 cloves Garlic (crushed)
- 1kg Butternut pumpkin (peeled, diced into 2cm pieces)
- 700g Home-made or bottled tomato passata sauce
- 500g Fresh lasagne sheets
- 50g Baby spinach (torn)
- 500g Fresh ricotta (crumbled)
BECHAMEL SAUCE
- 60g Butter
- 1/3 cup Flour
- 1/4 tsp Salt and pepper
- 2 1/2 cups Cold milk
- 1 tsp Dijon mustard
- 3 tbsp Parmesan cheese (grated)
Instructions
LASAGNE
- Preheat oven to 220°C (200°C fan-forced) for 20 minutes
- Heat 30cm Square Roaster on the stovetop over medium heat for 3 minutes.
- Add half the oil, garlic and pumpkin: saute until lightly browned and almost cooked. Repeat with remaining pumpkin. Set pumpkin aside while preparing bechamel sauce.
BECHAMEL SAUCE
- Heat the saucepan over medium heat for 2 minutes.
- Add butter, when melted add flour and stir well. Add salt and pepper and cook, whisking constantly for 2 minutes
- Add cold milk and mustard and continue to whisk until mixture comes to the boul and thickens. Cook for a further 3 minutes then add cheese and whisk through.
ASSEMBLING LASAGNE
- Place a third of the tomato sauce in the base of the Roaster, then place a layer of lasagne sheets over the sauce.
- Scatter half of spinach and cooked pumpkin slices over pasta. Crumble half of ricotta over pumpkin.
- Dot half of the remaining tomato sauce over the ricotta. Repeat the procedure for the next layer.
- Place the third and final layer of lasagne sheets on top, spread bechamel sauce evenly over lasagne sheets and sprinkle with Parmesan.
- Bake lasagne for 20 minutes.
Notes
