Roasted Pumpkin and Spinach Lasagne

Name: Roasted Pumpkin and Spinach Lasagne
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Cuisine: European, Mediterranean, Italian
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

Instructions

Prep:50minCook:1h 30min

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 this egg lasagne recipe once and we're sure you'll make it again and again.

Updated at: Mon, 09 Dec 2024 06:36:37 GMT