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Pumpkin and Ricotta Lasagne

Pumpkin and Ricotta Lasagne

Trick the kids to eating spinach with this delicious lasagne
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Servings 10

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

Do not use a knife to cut the lasagne in the pan as it may damage the pan.