Roast Pumpkin and Spinach Lasagne

[cookie1]

Roast Pumpkin and Spinach Lasagne
Serves 6-8
Ingredients
1.5kg pumpkin
2 tablespoons EVOO
375g lasagne sheets. I used the pasta machine
200g fresh bocconcini, sliced thinly
40g grated parmesan
Spinach and Pea Béchamel
60g butter
50g plain flour
750ml milk
180g frozen baby peas. I used non baby ones!
500g spinach. I used a bit less
80g grated parmesan cheese
Preparation
Preheat oven to 200 degrees to roast pumpkin or use AF. It needs to be sliced thinly, or cubed. Brush oil over pumpkin before roasting.
Place cheese that requires grating into bowl, grate and remove.
Place butter into TM bowl and melt. 50 degrees 1-2 minutes. Add more time if not melted.
Add flour and cook at 100 degrees, 1 minute 30 seconds, speed 1.
Turn TM on, 100 degrees, speed 4, approx. 6-7 minutes. Add milk while machine is going.
When the sauce boils and thickens (you may need extra time), add in spinach and peas. 100 degrees for 2 minutes,  speed 2.
Stir in the cheese and season well with salt and black pepper.

Grease a 2.5litre container and place lasagne sheets in alternate layers with roasted pumpkin, sauce, finishing with sauce.
Top with sliced bocconcini, and sprinkle parmesan over.
Bake until golden, approx. 30-45 minutes.
Photo



This recipe is based on one in the Women's Weekly. I have removed a couple of things and converted it to thermomix
I made half this quantity and it was easily enough for 4..

[Denzelmum]

Yum!  Thanks for converting.

[judydawn]

This sounds really nice cookie.

[cookie1]

It is Judy, extremely tasty.

[Bedlam]

Cookie, that looks likes great one for our house. Thanks for sharing.

[thermilover]

I wonder how I missed this recipe. I am a huge fan of Lasagne but just dont ever got to do it..
Always put off by how all recipes ask for so many varieties of cheese and unfortunately hubby is not a cheese lover.. Would love to make try this one, Thanks Cookie