This delicious vegetarian lasagna is easy to make.
VegeHero Tip: Try adding a pinch of powdered cinnamon and one cup of fresh parsley, finely chopped, to the sauce for extra flavour.
Half a large pumpkin, peeled and cut into large wedges
2 tablespoons olive oil
1 onion, peeled and quartered
25g plain flour
250g ricotta cheese
1 teaspoon powdered nutmeg
225g bag baby spinach leaves
‘instant’ lasagna sheets (about 100g)
50g Parmesan cheese, grated
salt and freshly ground black pepper
Preheat oven to 200 C (180 C fan oven). Place pumpkin in a roasting tray with the oil, onion and 1 tablespoon water. Mix well and sprinkle with salt and pepper. Roast for 25 minutes or until golden.
Melt the butter in a pan, stir in flour and cook over a medium heat for 1 – 2 minutes. Gradually add the milk, stirring constantly. Simmer and cook, stirring, for 5 minutes or until the sauce has thickened. Break up the ricotta into the sauce and add the nutmeg. Mix together thoroughly and season to taste.
Heat 1 tablespoon water in a pan. Add the spinach, cover and cook briefly until the leaves are just wilted. Season generously. Spoon the pumpkin and onion mixture into an ovenproof dish. Layer the spinach on top, then cover with a third of the sauce, then a single layer of lasagna sheets. Spoon the remaining sauce on top, season and sprinkle with Parmesan. Bake for 30 – 35 minutes or until the topping is golden and the pasta is cooked.
Serve with a green salad.