Roasted Pumpkin and Spinach Lasagne Recipe | Samsung Food App
This vegetarian lasagne recipe is layered with homemade pasta, hearty vegetables, ricotta and béchamel. The fresh pasta is made with eggs and creates a silky smooth pasta that's a joy to make. Try...
Ingredients
- 3 cups (450g) ‘00’ flour, plus extra for dusting
- 1 tsp salt
- 4 eggs (60g each)
- 1 egg yolk
- 2 tsp olive oil
- 1.3kg Kent pumpkin, seeds removed and peeled
- 3 tbsp olive oil
- 2 tbsp chopped fresh sage
- 2 tsp garlic salt
- 2 x 250g packets (500g) frozen spinach, thawed
- 3 cloves garlic, crushed
- 375g smooth ricotta
- 200g feta, crumbled
- 50g butter, diced
- ⅓ cup (50g) plain flour
- 3 cups (750ml) milk
- 1½ cup (180g) grated cheddar cheese
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