Roast pumpkin and spinach lasagne Recipe | Samsung Food App
Switch things up tonight with this spin on the classic - sweet and hearty roast pumpkin and spinach lasagne! Perfect for the cooler nights, and full of flavour the whole family will love!
Ingredients
- 1.5 kilogram butternut pumpkin
- 2 tablespoon extra virgin olive oil
- 2 clove garlic, sliced thinly
- 375 gram packet fresh lasagne sheets
- 200 gram fresh bocconcini, sliced thinly (see test kitchen tip)
- 1/2 cup (40g) grated parmesan cheese
- 2 tablespoon pine nuts, toasted
- Spinach and bechamel sauce
- 60 gram butter, chopped
- 1/3 cup (50g) plain flour
- 3 cup (750ml) milk
- 1 1/2 cup (180g) frozen baby peas
- 500 gram english spinach, washed, dried, shredded finely
- 1 cup (80g) grated parmesan cheese
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