Pumpkin lasagne

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
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Pumpkin lasagne
Pumpkin lasagne

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