Easy Vegetarian Lasagne
The Australian Women's Weekly Food|Issue 61 2020
Our meat-free lasagne is pure comfort food – it’s tasty, satisfying and packed with goodness. Tick, tick and tick!
Easy Vegetarian Lasagne

ROAST PUMPKIN & SPINACH LASAGNE

PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 6–8

  • 1.5kg butternut pumpkin

  • 2 tablespoons extra virgin olive oil

  • 2 cloves garlic, sliced thinly

  • 2 tablespoons fresh sage leaves, torn, plus extra leaves to serve

  • 375g packet fresh lasagne sheets

  • 200g fresh bocconcini, sliced thinly (see Notes)

  • ½ cup (40g) grated parmesan cheese

  • 2 tablespoons pine nuts, toasted

SPINACH & PEA BÉCHAMEL

  • 60g butter, chopped

  • ⅓ cup (50g) plain flour

  • 750ml (3 cups) milk

  • 1½ cups (180g) frozen baby peas

  • 500g English spinach, washed, dried, finely shredded

  • 1 cup (80g) grated parmesan cheese

1 Preheat oven to 220°/200°C fan. Line three large oven trays with baking paper. Halve pumpkin lengthways; discard seeds. Peel pumpkin, then cut crossways into 5mm slices. Place slices slightly overlapping on oven trays. Brush pumpkin with oil; sprinkle with salt and freshly ground black pepper. Roast pumpkin for 15 minutes.

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