ROAST PUMPKIN & SPINACH LASAGNE
PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 6–8
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1.5kg butternut pumpkin
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2 tablespoons extra virgin olive oil
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2 cloves garlic, sliced thinly
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2 tablespoons fresh sage leaves, torn, plus extra leaves to serve
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375g packet fresh lasagne sheets
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200g fresh bocconcini, sliced thinly (see Notes)
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½ cup (40g) grated parmesan cheese
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2 tablespoons pine nuts, toasted
SPINACH & PEA BÉCHAMEL
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60g butter, chopped
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⅓ cup (50g) plain flour
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750ml (3 cups) milk
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1½ cups (180g) frozen baby peas
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500g English spinach, washed, dried, finely shredded
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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.
This story is from the Issue 61 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 61 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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