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.
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