Recipes
Date posted: 27/02/2020
Ingredients
| Everyday Favourites butter | 75g |
| Large onion - finely diced | 1 |
| Cloves of garlic - minced | 2 |
| Pumpkin - small diced | 1.5kg |
| Flour | 50g |
| Milk | 1ltr |
| Bisto vegetable bouillon | 40g |
| Fresh spinach, wilted and drained | 1kg |
| Fresh chopped sage | 2g |
| Grated cheese | 400g |
| Fresh Lasagne | 400g |
Method
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- Preheat the oven to 180°C.
- In a pan, melt the butter. Add the onion, garlic and pumpkin and cook for about five minutes, so the pumpkin starts to colour. Add the flour and stir.
- Gradually add milk stirring so it makes a smooth sauce, then add the Bisto vegetable bouillon to flavour and season the sauce.
- Add the wilted spinach and sage, then simmer for a few minutes. Remove from the heat and add half of the grated cheese.
- Build your lasagne in a lightly greased ovenproof dish, starting with a thin layer of pumpkin and spinach sauce, following with lasagne sheets and then again with the sauce. Repeat until all ingredients are used.
- Top lasagne with the remaining cheese and bake at 180°C for about 40 minutes.