Name: Roast pumpkin and spinach lasagne
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6
Ingredients: 1.5 kilogram butternut pumpkin; 2 tablespoon extra virgin olive oil; 2 clove garlic, sliced thinly; 375 gram packet fresh lasagne sheets; 200 gram fresh bocconcini, sliced thinly (see test kitchen tip); 1/2 cup (40g) grated parmesan cheese; 2 tablespoon pine nuts, toasted; Spinach and bechamel sauce; 60 gram butter, chopped; 1/3 cup (50g) plain flour; 3 cup (750ml) milk; 1 1/2 cup (180g) frozen baby peas; 500 gram english spinach, washed, dried, shredded finely; 1 cup (80g) grated parmesan cheese

Ingredients

1.5 kilogram butternut pumpkin

2 tablespoon extra virgin olive oil

2 clove garlic, sliced thinly

375 gram packet fresh lasagne sheets

200 gram fresh bocconcini, sliced thinly (see test kitchen tip)

1/2 cup (40g) grated parmesan cheese

2 tablespoon pine nuts, toasted

Spinach and bechamel sauce

60 gram butter, chopped

1/3 cup (50g) plain flour

3 cup (750ml) milk

1 1/2 cup (180g) frozen baby peas

500 gram english spinach, washed, dried, shredded finely

1 cup (80g) grated parmesan cheese

Method

1.Preheat oven to 220°C (200°C fan-forced). Line 3 large oven trays with baking paper. Halve pumpkin lengthways; discard seeds. Peel pumpkin, then cut crossways into 5mm slices. Place slices, slightly overlapping, on oven trays. Brush pumpkin with oil and sprinkle with salt and freshly ground black pepper. Roast pumpkin for 15 minutes.

2.Scatter pumpkin with garlic and sage; roast a further 15 minutes or until pumpkin is browned lightly.

3.Meanwhile, make spinach and bechamel sauce: heat the butter in a large saucepan over medium-high heat. Add flour; cook, stirring, 1 minute. Gradually stir in milk; cook, stirring, until mixture boils and thickens. Stir in peas and spinach; simmer, stirring, for about 2 minutes or until spinach is just wilted. Stir in cheese and season to taste with sea salt and freshly ground black pepper.

4.Liberally grease the base of 2.5 litre (10-cup) ovenproof dish with extra olive oil. Reduce oven temperature to 180°C (160°C fan-forced). Trim enough lasagne sheets to fit base of prepared dish. Spread one-third of the pumpkin over the lasagne sheets in dish. Top with 1½ cups of the Spinach and Pea Bechamel. Top with another layer of trimmed lasagne sheets. Repeat layers, ending with Spinach and Pea Bechamel.

5.Top with thin slices of bocconcini and sprinkle with parmesan. Bake for about 45 minutes or until browned and tender. Sprinkle with pine nuts.

Suitable to freeze. Not suitable to microwave. TEST KITCHEN TIP – An egg slicer is a great gadget to slice the bocconcini into thin pieces. You can also use kumara (orange sweet potato) instead of pumpkin. Increase oil to 1/3 cup and omit the sage. After roasting, sprinkle the kumara with fresh parsley. A mix of roasted or grilled eggplant, zucchini, capsicums and mushrooms could also be used.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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