Roast Pumpkin & Spinach Lasagne

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 750g Crown Prince pumpkin or butternut squash
• 2 tbsp olive oil
• 500g spinach, washed
• 1 tbsp butter, plus extra for greasing
• whole nutmeg, for grating
• 6 fresh lasagne sheets
• 100g Parmesan (or vegetarian alternative), freshly grated
• 1 medium onion, finely chopped
• 1 tbsp olive oil
• 1 celery stick, finely chopped
• 2 garlic cloves, finely chopped
• 400g can cherry tomatoes
• 2 tsp light muscovado sugar
• 500ml full-fat milk
• 6 peppercorns
• ½ onion
• 1 bay leaf
• 50g plain flour
• 50g butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Cut the pumpkin or squash into 2 cm cubes, toss with 2 tbsp olive oil, spread on a tray and roast for 25 minutes until tender and lightly browned.

2. Put the spinach in a large pan with a splash of water and the 1 tbsp butter. Stir over medium heat until wilted, about 3 minutes. Drain, squeeze out excess liquid, chop and season with grated nutmeg.

3. Heat 1 tbsp olive oil in a pan over medium heat. Cook the chopped onion and celery for 8 minutes until soft, add the garlic and cook 1 minute more.

4. Add the cherry tomatoes and the sugar to the pan, season, and simmer gently for 15 minutes until thickened. Set aside.

5. Put the milk, the half onion, bay leaf and peppercorns in a small pan and heat gently until steaming. Remove from heat, cover and infuse for 10 minutes, then strain.

6. Melt the 50g butter in a clean pan, stir in the flour and cook 1 minute. Gradually whisk in the strained milk and simmer 5 minutes, stirring, until thick. Stir in half the Parmesan.

7. Grease a baking dish with extra butter. Layer lasagne sheets, tomato sauce, spinach, roasted pumpkin and white sauce, repeating until used up. Finish with white sauce and the remaining Parmesan.

8. Bake at 180°C (350°F) for 30 to 35 minutes until golden and bubbling and the pasta is tender when pierced. Rest 5 minutes before serving.