Main Meals
Roast Pumpkin and Spinach Lasagne
02
May
May
Roast Pumpkin and Fetta Lasagne
Vegetarian Lasagne
Ingredients
- 3 Cups Pumpkin, peeled and diced 2cm
- 1 Tbsp Olive Oil
- Pinch Pepper
- 1 tsp Garlic salt
- 1 tsp Dried Oregano or basil or combination
- 1 Lemon, finely grated rind only
- 400 gm Fetta, crumbled
- 1/4 Cup Parsley, chopped
- 1 Box Frozen Spinach, thawed and liquid squeezed out
- 1 Pkt Lasagne Sheets I use fresh but dried is fine
- 2 Cups Mozzarella cheese or Pizza blend cheese
Tomato Sauce
- 1 Tbsp Olive oil
- 1 Small onion, finely diced
- 1 tsp Garlic, finely chopped 1 Clove
- 800 gm Canned Tomatoes, crushed
- 2 Tbsp Tomato Paste
- Pinch Salt
- 2 tsp Sugar
- 1-2 Dried Bay Leaves
- 1/2 tsp Dried Basil or 1/4 cup fresh
Instructions
Filling
- In a lined baking tray combine pumpkin, oil, garlic salt, pepper and oregano. Bake at 170C for 45 minutes or until tender.
- Remove from oven and allow to cool.
- In a large bowl roughly mash the pumpkin, add in the crumbled fetta, lemon rind, spinach and parsley, season with extra salt and pepper if needed.
- Preheat oven 160 -170 C
Sauce
- In a saucepan over medium heat, fry onion and garlic in oil 4-5 minutes.
- Add tomatoes, tomato paste, salt, pepper, sugar and herbs, bring to a boil and simmer for 20 minutes.
Assemble Lasagne
- In a greased large lasagne tray or 2 smaller ones; spoon a thin layer of sauce, top with a layer of pasta sheets then spoon on 1/3 of fetta mixture, 1/3 sauce and a handful of cheese.
- Continue layering making a total of 3 layers, finishing with remaining cheese.
- Bake uncovered for 45-60 minutes or until the cheese is golden brown and the pasta is cooked.
- Enjoy with a salad.
Notes
I make this in 2 smaller dishes cooking and eating one and freezing the second to cook and enjoy later.
Slices of baked lasagne can also be frozen for a quick individual meal.
A lovely vegetarian lasagne with layers of a mixture of roast pumpkin, fetta and spinach, tomato sauce, cheese and lasagne sheets. Although it is vegetarian the Carnivores in our family love this Pumpkin, Fetta and Spinach Lasagne. It is a great meal to serve with a simple salad for lunch or dinner.
Roast Pumpkin and Spinach Lasagne freezes well both cooked and uncooked, I often make make it in two dishes, cooking one and freezing one to cook and serve at a later date for a quick easy meal, just defrost overnight in the fridge and bake when needed.
The dish could easily be made as cannelloni, filling cannelloni shells with the pumpkin and spinach mixture and topping with the tomato sauce and cheese.
