Yeah yeah, I know – I have a thing for pumpkin lasagne. I can’t help it, it’s so damn good. As is using up a whole bunch of spinach or kale or silverbeet in one go with pumpkiny, cheesy surrounds.
Now don’t do what I did here in all my brilliance, and have lasagne sheets on the bottom. They will go hard and they will be impossible to eat. I thought I could buck the system, but NO. I was promptly put back in my place. Do please layer your pumpkin first, despite what my photographs show. Do as I say, not as I do.
Do make lots of bechamel.
Do feel free to ignore the leek layer. They’re often overlooked and I think they’re coming to terms with it quite well.
Do substitute whatever greens you have on hand. Chuck ’em all in, go on!
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More pumpkin, more spinach, more lasagne. What else do you expect from Veggie Mama? (ok yeah, there’s plenty of cheese).
Ingredients
- 600g kent pumpkin (peeled, deseeded and sliced into 1-inch slices)
- 2 Large leeks, halved and sliced
- 1 Large bunch either silverbeet, spinach, kale, whatever’s happening
- 1/4 cup butter
- 1/4 cup white flour
- 2.5 cups whole milk
- 1 Small bay leaf
- 3 cups grated tasty cheese
- 1 Large packet dry lasagna sheets (You won’t need all of them, but it will depend on how much spinach you have)
- salt and pepper
Instructions
- Pre heat your oven to 200C.
- Place your pumpkin in a single layer in a greased baking tray. Drizzle with olive oil and sprinkle with salt. Bake 30 minutes or so until soft.
- While your pumpkin is baking, saute your leeks in a frying pan over medium heat with some butter, until soft. 10 minutes or so.
- Remove leeks and add your spinach to wilt with a little water or olive oil. You may have to do this in batches. Remove from heat.
- In a medium saucepan, melt the butter over medium heat to make the bechamel. Add flour and stir for one minute. Add milk and bay leaf and whisk until sauce bubbles and thickens. Check for seasoning.
- In a large greased casserole dish, layer all your pumpkin and 1 cup of the cheese. Add a layer of lasagne sheets to cover.
- Top with your spinach and another cup of cheese. Add another layer of lasagne sheets.
- Top with leeks and bechamel sauce. Top that with cheese and bake in the oven until golden and bubbling and cooked through.
Keywords: vegetarian lasagne, vegetarian lasagna, pumpkin lasagne, pumpkin lasagne, spinach lasagna
Alexia says
October 7, 2014 at 3:48 pmWhere can I find the recipe- this looks delish!
Stacey says
October 7, 2014 at 4:18 pmIt’s there! But we had to disable some plugins for a bit today, which includes the recipe cards. It will be back ASAP, so sorry!
Alexia says
October 7, 2014 at 6:57 pmThat’s ok!
As the recipes aren’t showing, my brain obviously decided that I MUST have some form of baked pumpkin tonight.
I made a version of your pumpkin, haloumi and eggplant parmigiana- making it up as I go.
It’s in the oven now- nom nom nom.
Veggie Mama says
October 17, 2014 at 10:00 pmOoh was it good? I love that damn weird ingredient combo x
Christie says
October 9, 2014 at 1:48 pmI am a pumpkin addict too. I have lost my brain and put lasagne on the bottom too. Really pissed myself off.
Veggie Mama says
October 17, 2014 at 9:59 pmit’s the worst! So annoying.