Pumpkin lasagne

Pumpkin lasagne

The pumpkin and cheese make a great combination in this delicious veggie dish.

By , 21 September 2015
Pumpkin lasagne
  • Ready in: 120 mins
  • Serves: 6
  • Price: £1.70 per serving
Nutritional Info
Each 382g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 1909KJ 456KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 500kJ/119kcal.
  • 3 tbsp olive oil
  • 800g pumpkin (weighed without skin, seeds or fibre), cubed
  • 100g Asda Ricotta Cheese
  • 150g garlic and herb soft cheese
  • 50g butter
  • 50g flour
  • 550ml whole milk
  • Pinch of paprika
  • 3 tbsp chopped parsley
  • 100g extra mature Cheddar, grated
  • About 6 sheets Asda Lasagne Verdi
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Heat the oil in a pan and add the pumpkin and 150ml water. Cook, covered, over a low heat for 45 minutes, stirring occasionally. Mix in the ricotta and the soft cheese and season to taste.

  • To make the sauce, melt the butter. Stir in the flour and cook for 2-3 minutes, stirring. Whisk in 450ml of the milk until creamy. Stir in the paprika, parsley and half the Cheddar.

  • To make the lasagne, start with a layer of pumpkin, followed by lasagne sheets, breaking them to fit the dish. Continue until all the mixture is used, finishing with a layer of pasta. Pour over the remaining milk and soak for 15 minutes.

  • Spread the sauce on top, sprinkle with the remaining cheese and cook in the oven for 25-35 minutes or until the top is golden.