Date posted: 27/02/2020

Bisto pumpkin lasagne

This is a rich vegetarian dish that’s full of flavour, texture and colour. It’s best made a few hours or even a day in advance, for ease of portioning.

  • Serves 10
Votes: 1 Average: 5


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


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  1. Preheat the oven to 180°C.
  2. 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.
  3. Gradually add milk stirring so it makes a smooth sauce, then add the Bisto vegetable bouillon to flavour and season the sauce.
  4. Add the wilted spinach and sage, then simmer for a few minutes. Remove from the heat and add half of the grated cheese.
  5. 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.
  6. Top lasagne with the remaining cheese and bake at 180°C for about 40 minutes.
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