Hannah's Pumpkin Lasagne
Recipe thanks to Hannah Taylor from Rochester Early Learning
Lasagne ingredients
- 500g pumpkin thinly sliced
- 1 cup lentils
- 2 cups spinach
- 1 cup grated/finely chopped vegetables (I use carrot, zucchini, capsicum)
- 1 cup grated cheese
- 1 jar pasta sauce (we use dolmio tomato onion and garlic or red wine)
- 1 packet Lasagna sheets
White sauce ingredients
- 1 cup milk
- 2 tbsp margarine/butter
- 2 tbsp plain flour
- Handful Parmesan cheese
- Salt and pepper to taste
White sauce instructions
- Melt butter in saucepan, add flour and stir until combined
- Slowly add milk and keep mixing until desired thickness
- Add cheese, and salt and pepper
Lasagne
- In a bowl mix lentils, grated vegetables and pasta sauce
- Make a layer of the sauce mix on the bottom of your dish
- Create a layer of lasagna sheets
- Layer spinach, then pumpkin, then sauce mix
- Depending on how deep your dish is repeat the layers until close to the top
- Layer lasagna sheets
- Layer white sauce mix and top with cheese
- Cook in oven at 180 degrees for 30-45 mins or until golden brown on top
Image

Pumpkin lasagne