Hands up if you love lasagne!! I am a huge fan of comfort food and in the middle of winter there is not much that beats a good lasagne.
I would never say no to a classic mince lasagne, but sometimes you just want to be a little different. And by be a little different I mean you have no mince in your freezer but a shed full of pumpkins and a winter garden that is cranking out more spinach than Popeye could handle. So you make pumpkin & spinach lasagne of course!
With feta. Because is there anything better than feta??
That was a rhetorical question. If you don’t like it, you can just leave it out of this recipe. Against all of my advice. Because the feta makes this next level!
But the lasagne.
I tossed up using a tomato based sauce or a cheese sauce. I opted for cheese because, um, cheese. It’s the best. And lasagne without cheese sauce is not a conversation I want to have. In hindsight, tomato sauce as well as the cheese would not have been a bad thing. Feel free to use your favourite sauce or make this one and add some extra tomatoes.
Or just stick with the cheese sauce. I will fully support that decision.
Once you have everything together just layer, layer, layer!
Followed by spinach
Covered in pumpkin
Sprinkled with feta
And a sheet of lasagne covered in more cheese sauce. Repeat, sprinkle with cheese. Bake. Eat. Enjoy!
Pumpkin & Spinach Lasagne is great vegetarian twist on a classic favourite and perfect for a meat free meal option!
- 200 grams fresh lasagne sheets
- 2 cups diced pumpkin
- 2 cups chopped raw spinach
- 100 grams feta
- 1 1/2 cups cheese sauce see below
- Extra grated cheese to sprinkle on top
- 50 grams butter
- 1/4 cup flour
- 2 cups milk
- 1 cup grated cheese I used a mixture of tasty & parmesan
- 1 tsp dijon mustard
- 1/2 tsp ground nutmeg
- Salt + pepper to taste
Cook the pumpkin (either chopped up into small pieces and roasted, or boiled/steamed and mashed.)
While the pumpkin is cooking, make the cheese sauce.
Over a medium heat, melt the butter then add the flour and whisk together. Cook for a couple of minutes, being careful not to let it burn.
Add about 1/2 cup of the milk and whisk it into the flour mixture until there are no lumps. Add the rest of the milk and bring to boil, whisking all the time to make sure it doesn't stick to the bottom and go lumpy. Once the sauce thickens (5-8 minutes) take it off the heat and stir in the grated cheese, dijon mustard, nutmeg and salt & pepper.
In a baking dish first pour a layer of cheese sauce, then top with chopped spinach, pumpkin, feta and finally a lasagne sheet. Repeat until all ingredients are used - you will get 2 or 3 layers, making sure to end with the last of the cheese sauce on top of the pasta.
Sprinkle with more grated cheese and bake for 20-30 minutes at 180 degrees C or until the top is starting to go golden brown.
Allow to sit for 10-15 minutes before serving...if you can wait that long! Garnish with parsley.