Roast Pumpkin and Spinach Lasagne Recipe
Introduction
This roast pumpkin and spinach lasagne is a comforting, flavorful dish that combines sweet, roasted squash with tender spinach and rich béchamel sauce. It’s perfect for cozy dinners and offers a delicious vegetarian alternative to traditional lasagne.
Ingredients
- 750g Crown Prince pumpkin or butternut squash
- 2 tbsp olive oil
- 500g spinach, washed
- 1 tbsp butter, plus extra for greasing
- Whole nutmeg, for grating
- 6 fresh lasagne sheets
- 100g parmesan (or vegetarian alternative), freshly grated
- 1 medium onion, finely chopped
- 1 tbsp olive oil
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 400g can cherry tomatoes
- 2 tsp light muscovado sugar
- 500ml full-fat milk
- 6 peppercorns
- ½ onion
- 1 bay leaf
- 50g plain flour
- 50g butter
Instructions
- Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Halve the pumpkin or squash, peel, deseed, and slice into 1cm thick pieces. Toss with 2 tbsp olive oil, season with salt and pepper, and roast in a baking tin for up to 40 minutes until tender and slightly charred on the edges.
- Step 2: While the pumpkin roasts, prepare the tomato sauce. In a pan, heat 1 tbsp olive oil and soften the chopped onion for 5 minutes. Add the celery and garlic, cooking for 1 more minute. Stir in the canned tomatoes and muscovado sugar, then simmer uncovered for 30 minutes, stirring occasionally, until thickened. Season to taste.
- Step 3: Wilt the spinach by placing it in a saucepan with the water clinging to the leaves. Cover and heat over medium for about 4 minutes, turning occasionally with tongs. Once wilted, cool slightly, squeeze out excess water, chop, then heat gently with 1 tbsp butter. Season with salt, pepper, and a generous grating of nutmeg.
- Step 4: Make the béchamel sauce by bringing the milk to a boil with peppercorns, half an onion, and a bay leaf. Remove from heat and let infuse for 5 minutes, then strain. In a separate pan, melt 50g butter, stir in 50g plain flour, and slowly whisk in the infused milk over gentle heat until thick and smooth.
- Step 5: Increase the oven temperature to 200°C (180°C fan)/gas mark 6. Butter a large gratin or baking dish (about 1.4 litres). Begin assembling the lasagne by layering roasted pumpkin, tomato sauce, and lasagne sheets (cut to fit without overlapping). Add a layer of béchamel, spinach, and half the grated cheese. Repeat with more lasagne sheets, pumpkin, tomato sauce, lasagne sheets, and a final béchamel layer. Sprinkle the remaining cheese on top.
- Step 6: Bake the lasagne for 40 minutes or until golden and bubbling. Allow to rest a few minutes before serving for easier slicing.
Tips & Variations
- Use Crown Prince pumpkin or butternut squash for the best flavor and texture.
- If freezing, omit the grated cheese on top until you’re ready to bake. Defrost completely before cooking.
- For a vegan version, substitute butter and milk with plant-based alternatives and use vegan cheese.
- Adding a pinch of chili flakes to the tomato sauce can give a pleasant mild heat.
Storage
Store leftover lasagne covered in the refrigerator for up to 3 days. Reheat in the oven at 180°C (fan) until warmed through and bubbling. This dish also freezes well; wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out all excess water before adding to the béchamel to avoid a watery lasagne.
Do I need to pre-cook the lasagne sheets?
No, using fresh lasagne sheets means they will cook perfectly in the oven layered with the sauces and fillings.
Print
Roast Pumpkin and Spinach Lasagne Recipe
- Total Time: 1 hr 50 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This comforting Roast Pumpkin & Spinach Lasagne features layers of tender roasted pumpkin, a rich tomato sauce, creamy béchamel, and buttery spinach, all topped with freshly grated Parmesan. A perfect blend of sweet, earthy, and savory flavors, this vegetarian dish is ideal for cozy dinners and can be prepared ahead or frozen for convenience.
Ingredients
Scale
Roasted Pumpkin
- 750g Crown Prince pumpkin or butternut squash
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to season
Tomato Sauce
- 1 medium onion, finely chopped
- 1 tbsp olive oil
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 400g can cherry tomatoes
- 2 tsp light muscovado sugar
- Salt and freshly ground black pepper, to taste
Spinach
- 500g spinach, washed
- 1 tbsp butter, plus extra for greasing
- Freshly grated whole nutmeg, to taste
- Salt and freshly ground black pepper, to season
Béchamel Sauce
- 500ml full-fat milk
- 6 peppercorns
- ½ onion
- 1 bay leaf
- 50g plain flour
- 50g butter
Assembly
- 6 fresh lasagne sheets
- 100g parmesan (or vegetarian alternative), freshly grated
Instructions
- Roast the Pumpkin: Heat the oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel and deseed it, then cut into 1cm slices. Toss the slices in 2 tablespoons of olive oil, season with salt and pepper, and spread them in a roasting tin. Roast for up to 40 minutes until tender and slightly charred around the edges.
- Make the Tomato Sauce: While the pumpkin roasts, heat 1 tablespoon olive oil in a pan over medium heat. Add the finely chopped onion and soften for 5 minutes. Add the celery and garlic, cooking for an additional minute. Stir in the canned cherry tomatoes and 2 teaspoons muscovado sugar, then simmer uncovered for 30 minutes, stirring occasionally until thickened. Season to taste with salt and pepper.
- Prepare the Spinach: Place the washed spinach along with the residual water clinging to it in a saucepan. Cover and heat on medium for about 4 minutes, turning the spinach with tongs periodically to wilt evenly. Once wilted, allow to cool slightly, then squeeze out excess water using your hands. Chop the spinach and gently warm it in a pan with 1 tablespoon butter, tossing to coat. Season with salt, pepper, and a generous grating of nutmeg.
- Make the Béchamel Sauce: Bring the 500ml milk to a boil with the peppercorns, half an onion, and bay leaf. Remove from heat and infuse for 5 minutes. Strain out the solids. In a separate pan, melt 50g butter over low heat, then whisk in 50g plain flour to form a roux. Gradually whisk in the infused milk, cooking gently while whisking continuously, until the sauce thickens and becomes smooth.
- Assemble the Lasagne: Butter a large gratin or baking dish approximately 1.4 litres in capacity. Layer the ingredients starting with half the roasted pumpkin at the bottom, followed by half the tomato sauce. Cover with lasagne sheets, trimming as needed to avoid overlap. Spread half the béchamel sauce over the sheets, scatter half the spinach on top, and sprinkle with half the grated parmesan. Repeat the layering with remaining pumpkin, tomato sauce, lasagne sheets, béchamel, spinach, and finish with lasagne sheets topped with the remaining béchamel and parmesan cheese.
- Bake: Place the assembled lasagne in the oven preheated to 200C/180C fan/gas 6. Bake uncovered for 40 minutes until the top is golden and bubbling hot.
Notes
- This lasagne can be prepared in stages over several days to make the process easier.
- For freezing, omit the parmesan topping until ready to bake, and defrost completely before cooking.
- Use a flavorful pumpkin variety such as Crown Prince or butternut squash for the best taste.
- You can substitute vegetarian parmesan if you prefer a vegetarian diet.
- Ensure you squeeze as much water from the spinach as possible to avoid a watery lasagne.
- Prep Time: 30 mins
- Cook Time: 1 hr 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: roast pumpkin lasagne, spinach lasagne, vegetarian lasagne, autumn recipes, comforting dinner, creamy lasagne, healthy pumpkin recipes
