Ingredients: -
375 g packet fresh lasagne -
Roasted Pumpkin: -
1.3 kg pumpkin, seeds removed and peeled,
3 Tbsp olive oil,
2 Tbsp chopped fresh sage,
2 tsp garlic salt -
Spinach & Ricotta Filling: -
2 x 250g packets (500 g) frozen spinach, thawed,
3 cloves garlic, crushed,
375 g ricotta
200 g feta, crumbled -
Cheese Sauce: -
50 g butter,
⅓ cup (50 g) plain flour,
3 cups (750 ml) milk,
1½ cup (180 g) grated cheddar cheese,
1 tsp salt -
METHOD: -
Roasted Pumpkin: -
Preheat oven 200°C/180°C (fan-forced) and line a large baking tray with baking paper.
Cut pumpkin into 1-1 ½ cm thick wedges and place onto prepared trays. Combine oil, sage and garlic salt. Brush over the pumpkin. Bake 20 minutes or until golden and cooked through. Set aside.
Spinach & Ricotta Filling: -
Squeeze excess liquid from spinach and mix with garlic, ricotta and feta. Set aside.
Cheese Sauce: -
Melt butter in a saucepan over medium heat. Slowly add the flour, stirring until combined.
Add milk and whisk constantly until the sauce is well combined. Cook and continue to whisk for another 5 minutes until the sauce is thick and glossy. Stir through ½ cup of the cheese and season to taste.
ASSEMBLY: -
Spoon a 1 cup of the cheese sauce over the base of a large (3 litre capacity) lasagne dish. Place a layer of lasagne sheets over the top of the cheese sauce.
Divide spinach mixture into two and spoon in one portion, spreading evenly. Cover with a second layer of lasagne sheets.
Arrange half the roasted pumpkin over the top and cover this with another layer of lasagne sheets. Repeat the spinach and pumpkin layers again.
Finish with a layer of lasagne sheets. Spoon over cheese sauce and sprinkle with remaining cheese. Bake 50-55 minutes or until pasta is tender and top is golden. Stand 10 minutes before cutting.
Serve with fresh salad or steamed greens.