Pumpkin and spinach lasagne
- 850g pumpkin, peeled, cut into ½ cm-thick slices
- 1½ tablespoons olive oil
- salt and pepper
- 1 bunch silverbeet, trimmed and roughly chopped
- 60g butter
- 3 cloves garlic, crushed
- 1 teaspoon dried Italian herbs
- 1/3 cup plain flour
- 3 cups milk
- 50g Parmesan cheese, finely grated
- ½ teaspoon ground nutmeg
- 560g bottle Mutti Inventa Sugo
- 250g dried lasagne sheets
- 260g jar char-grilled capsicum, drained
- 1½ cups pizza cheese
1. Preheat oven to 180°C. Line a baking tray with baking paper. Arrange pumpkin, in a single layer on tray, slightly overlapping. Drizzle with oil, season with salt and pepper. Bake for 15 minutes or until tender. Set aside.
2. Place chopped silverbeet in a microwave proof bowl. Cover and cook on high for 3 minutes or until wilted. Cool slightly, squeeze out excess moisture. Set aside.
3. Place butter, garlic and dried Italian herbs in large saucepan. Place over a medium heat until foaming. Add flour and cook, stirring for 1 minute. Remove from heat. Gradually whisk in milk. Return pan to medium heat. Cook, stirring for 8 minutes or until sauce boils and thickens. Remove pan from heat and stir in Parmesan cheese and nutmeg. Set aside.
4. Lightly grease a 6cm deep, large ovenproof lasagne dish. Spread 1/3 of the sugo over base of dish. Cover with a layer of lasagne sheets. Spread ½ of the remaining sugo over lasagne sheets. Place ½ of the capsicum over sauce. Place ½ of the pumpkin over capsicum. Spread silverbeet over pumpkin. Spoon ¾ cup cheese sauce over silverbeet. Repeat layering with lasagne sheets, remaining sugo, capsicum, pumpkin, silverbeet and ¾ cup cheese sauce. Cover with lasagne sheets, then spread with remaining cheese sauce. Sprinkle with pizza cheese.
5. Cover loosely with foil. Bake for 20 minutes. Remove foil and bake for 20 minutes longer or until top is golden and pasta is tender. Stand for 10 minutes before serving.
Tip: Use sweet potato in place of pumpkin.