Meatless Monday – Pumpkin, Leek and Spinach Lasagne

Posted: March 11, 2012 in Meatless monday, Pasta
Tags: , , , , , , , ,

Interested in joining me on my quest to reduce meat in your diet? I’m not one to cut meat completely as I really do love it, but am interested in supplementing our diet with more grains, legumes, pulses and vegetables. I’m doing it more for the health benefits and in the interests of a truly balanced diet. I fear we eat too much wheat and aim to reduce the starch as well. So although this meal does have wheat, it was our only pasta meal for the week. This one can be made ahead of time. So get in the kitchen and make dinner on Monday a breeze to prepare! I also recently made a vegetable tagine with cous cous, which I will post at another time. Happy Sunday people!

I made my own lasagne following this recipe and it made enough for two meals. Bonus! So I froze the rest for an easy meal another week. The lasagne also made enough for two meals, with some salad and garlic bread.

Spinach and Pumpkin Lasagne

Recipe By: Me
Serving Size: 8
Cuisine: Italian
Main Ingredient: Pumpkin
Categories: Pasta, Vegetables

-= Ingredients =-
1 bunch silverbeet ; sliced
1/2 pumpkin, roasted and sliced
1/2 red onion ; sliced
1 leek, sliced
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups tasty cheese ; grated
1 cup mozzarella cheese ; grated
1 cup romano or parmesan cheese ; grated
4 cloves garlic ; crushed
Salt ; & pepper
1 tsp nutmeg
1 tub philly cream cheese
Lasagne ; sheets

-= Instructions =-
Preheat oven to 180′ C
Roast the pumpkin in oven for approximately 20 minutes. Put aside.
Melt butter in saucepan, add leek and onion, flour, nutmeg, salt & pepper. Stir until smooth
Add milk and stir over medium heat until sauce thickens. Add cream cheese, garlic and 1 cup of tasty cheese. Stir until melted. I use a whisk when stirring white sauces.
Place a layer of roasted pumpkin slices in the base of a roasting dish. Add a layer of silverbeet and a layer of onions. Spoon 1/3 of sauce over veges. Sprinkle with a little parmesan. Top with lasagne sheets. Repeat until all ingredients are used up, ending with cheese sauce.
Mix remaining cheeses together and sprinkle evenly over lasagne
Bake at 180’C for 40 minutes or until browned on top

Notes: If you just can’t do a lasagne without meat, try this one with chicken. If you like lots of sauce with your lasagne, perhaps consider doubling the bechamel sauce recipe.


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