Name: Pumpkin and spinach lasagne
Cook time: 80 min
Total time: 80 min
Yield: 8
Ingredients: 1 onion, diced; 400 gram can crushed tomatoes; 2 tablespoon olive oil; 1 teaspoon thyme; salt and pepper, to season; 1 cup water or stock; 50 gram butter; 2 tablespoon (heaped tbsp) plain flour (gluten free flour is fine); 1/4 cup white wine; 500 millilitre milk; 1 large bay leaf; 1 teaspoon salt; 1/4 teaspoon white pepper; 100 gram dried pasta sheets; 300 gram crown pumpkin, peeled, thinly sliced; 150 gram raw spinach or silverbeet, stalks removed; extra water or stock

Ingredients

1 onion, diced

400 gram can crushed tomatoes

2 tablespoon olive oil

1 teaspoon thyme

salt and pepper, to season

1 cup water or stock

50 gram butter

2 tablespoon (heaped tbsp) plain flour (gluten free flour is fine)

1/4 cup white wine

500 millilitre milk

1 large bay leaf

1 teaspoon salt

1/4 teaspoon white pepper

100 gram dried pasta sheets

300 gram crown pumpkin, peeled, thinly sliced

150 gram raw spinach or silverbeet, stalks removed

extra water or stock

Method

1.In a pan, sauté the onion in a dash of olive oil. Add the canned tomatoes, olive oil, thyme, salt and pepper, then water or stock. Simmer for 5-7 minutes.

2.To make the white sauce, melt the butter over a medium heat in a saucepan. When it bubbles, add the flour. Cook, stirring, for about 1 minute.

3.Add the wine and cook for a further minute.

4.Whisk in the milk. Add the bay leaf, then salt and pepper. Continue whisking until the mixture bubbles and thickens, approximately 8-10 minutes.

5.Taste. It’s done when you can no longer taste raw flour.

6.To assemble the lasagne, spoon ¼ cup of tomato sauce into a buttered oven-proof dish. Layer pasta, sliced pumpkin, spinach and half the tomato sauce.

7.Repeat. Top with pasta and press down gently. Top up with water or stock if needed. Pour over white sauce and cover with foil.

8.Bake at 200°C for 45 minutes or until the pumpkin is soft. Cook, uncovered, for 10-15 minutes until golden brown.

9.Allow to rest for 10 minutes before serving with a salad.

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Ingredients

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