Pumpkin and Spinach Lasagne
This is a more impressive lasagne than the name or key ingredients would imply to most people. With both vegetables prepared and flavoured sympathetically, it is a rich and delicate dish that will not leave many carnivores feeling short-changed.
Ingredients
1 bunch English spinach, trimmed, rinsed and drained
1 small butternut pumpkin (squash), peeled and cut into 1" cubes
1-2 packets instant lasagne (375g)
1 quantity spelt-chestnut-olive oil bechamel
2/3 cup walnut pieces
nutmeg
2 Tbps Olive oil
1 clove garlic, crushed
2 cups tomato purée or passata
Pecorino Romano cheese
Method
Toast walnut pieces in a medium hot pan until beginning to change colour; do not overcook. Remove and retain. Heat olive oil over medium flame, add pumpkin cubes and sauté until beginning to colour and soften, 6-8 minutes. Season with a little salt and pepper and set aside. Heat remaining oil over low heat, add garlic, then after a minute add spinach and toss until wilted. Set aside.
Preheat oven to 350F/180C.
To assemble lasagne, place half a cup of passata in the bottom of an overproof dish, and add the same amount of warm water. Add a layer of lasagna noodles to cover the bottom, and place half the pumpkin and half the walnuts on top. Add another layer of pasta, cover with half the spinach, then spoon a little (1/4) of the béchamel over the spinach and spinkle with finely-grated nutmeg. Repeat layers, finishing with a layer of pasta, and spread the remaining half of the béchamel over the top. Sprinkle with a few tablespoons of cheese, and a little more nutmeg.
Cover with foil and bake for 30 minutes. Remove foil and bake a further 10-15 minutes until browned on top. While allowing the lasagne to sit for a few minutes before cutting and serving, warm the remaining passata. To serve, spoon a little passata over each slice of lasagne.
Ingredients
1 bunch English spinach, trimmed, rinsed and drained
1 small butternut pumpkin (squash), peeled and cut into 1" cubes
1-2 packets instant lasagne (375g)
1 quantity spelt-chestnut-olive oil bechamel
2/3 cup walnut pieces
nutmeg
2 Tbps Olive oil
1 clove garlic, crushed
2 cups tomato purée or passata
Pecorino Romano cheese
Method
Toast walnut pieces in a medium hot pan until beginning to change colour; do not overcook. Remove and retain. Heat olive oil over medium flame, add pumpkin cubes and sauté until beginning to colour and soften, 6-8 minutes. Season with a little salt and pepper and set aside. Heat remaining oil over low heat, add garlic, then after a minute add spinach and toss until wilted. Set aside.
Preheat oven to 350F/180C.
To assemble lasagne, place half a cup of passata in the bottom of an overproof dish, and add the same amount of warm water. Add a layer of lasagna noodles to cover the bottom, and place half the pumpkin and half the walnuts on top. Add another layer of pasta, cover with half the spinach, then spoon a little (1/4) of the béchamel over the spinach and spinkle with finely-grated nutmeg. Repeat layers, finishing with a layer of pasta, and spread the remaining half of the béchamel over the top. Sprinkle with a few tablespoons of cheese, and a little more nutmeg.
Cover with foil and bake for 30 minutes. Remove foil and bake a further 10-15 minutes until browned on top. While allowing the lasagne to sit for a few minutes before cutting and serving, warm the remaining passata. To serve, spoon a little passata over each slice of lasagne.
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