Italian Recipe: Pumpkin, spinach and Gorgonzola lasagne

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This hearty main meal is a great way to get more veg into your day-to-day diet...

Pumpkin, spinach, and Gorgonzola lasagne

© The More Veg Cookbook by Carolyn Humphries

This vegetable lasagne is rich and satisfying, with fresh sage and nutmeg bringing the flavours alive. If pumpkin is not available, use butternut squash or sweet potato.

Pumpkin, spinach, and Gorgonzola lasagne

Serves: 4
Preparation Time: 25–30
Cooking time: 1–11⁄4 hrs

Ingredients:

Small pumpkin or butternut squash (approx. 800g/13⁄4lb) peeled, halved, deseeded and chopped into bite-sized pieces
1 tbsp olive oil
Salt and freshly ground black pepper
8 sage leaves, roughly chopped
Pinch of grated nutmeg
Pinch of dried chilli flakes (optional)
Pinch of allspice
200g (7oz) spinach
10 pre-cooked lasagne sheets
125g (41⁄2oz) Gorgonzola cheese, chopped
Lightly dressed green salad, to serve

For the sauce:
60g (2oz) butter
60g (2oz) plain flour
900ml (11⁄2 pints) milk
1 bay leaf

Method:

Preheat the oven to 200°C (400°F/Gas 6). Place the pumpkin in a large roasting tin, add the oil and plenty of salt and pepper, and toss to coat; the tin must be large or the pumpkin will steam rather than roast.

Sprinkle over the sage, nutmeg, chilli, if using, and allspice and stir. Roast for 20–30 minutes, stirring halfway, until golden, then remove. Stir in the spinach, which will wilt in a few minutes. Set aside.

Reduce the oven temperature to 190°C (375°F/Gas 5).

For the sauce, melt the butter in a medium pan. Remove from the heat and blend in the flour. Gradually blend in the milk, stirring continuously with a wooden spoon or wire whisk. Add the bay leaf.

Return to the heat and bring to a boil, stirring all the time until thickened, then cook for 2 minutes, continuing to stir as before. Add salt and pepper to taste, discard the bay leaf, and set aside.

Spoon half the pumpkin mixture into a 20 × 30cm (8 × 12in) ovenproof dish. Seasoning well between each layer, add half the lasagne sheets, half the sauce, and half the Gorgonzola. Repeat to use up all the ingredients.

Place on a baking tray and bake for 30–40 minutes until golden and bubbling. Serve with a green salad.

For more amazing recipes snap up a copy of The More Veg Cookbook by Carolyn Humphries, published by DK, £16.99, dk.co.uk.

Will you be giving this hearty recipe a try?

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