Pumpkin Spinach And Lentil Lasagne Food

ROAST PUMPKIN & SPINACH LASAGNE

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.
• Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.
• Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins - you'll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.
• For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.
• Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don't want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.

PUMPKIN, SPINACH AND LENTIL LASAGNE

Steps:

• Preheat oven to 190C (170C fan-forced). Grease a 26cm x 20cm x 6cm baking dish.
• Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until soft and lightly golden. Add the garlic and cook for 1 min. Add pumpkin, lentils and stock. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick. Transfer to a large bowl to cool slightly, then refrigerate until cold.
• Meanwhile, use a fork to mash the ricotta in a bowl. Stir in nutmeg. Season.
• Line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets. Sprinkle with the ricotta mixture and use damp fingertips to spread evenly. Top with spinach, then cover with another layer of lasagne sheets.
• Spread over the remaining pumpkin mixture, then top with remaining lasagne sheets. Spread over the reserved passata to cover completely. Sprinkle with cheddar. (To freeze, see Note).
• Bake for 45 mins or until golden and cooked through. Serve with rocket.

SPINACH & LENTIL LASAGNA

Steps:

• Wash and pick over the spinach, and steam it until just limp.
• Drain it and chop it.
• Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with.
• Rinse them under cool water, and drain well.
• Spread the bottom of a 9"x13" lasagne pan with several spoonfuls of the tomato sauce.
• Lay down 3 lasagne noodles over it, and cover them with more sauce.
• Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach.
• Sprinkle over 1/2 teaspoon each of the basil and oregano.
• Continue layering noodles, sauce, cheese, lentils, spinach and seasonings.
• Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano.
• Bake at 350°F for 30 to 45 minutes.

PUMPKIN & LENTIL LASAGNA

Steps:

• Preheat oven to 200°C.
• In a large pan add the oil and cook the onion until softened.
• Stir in the zucchini and peppers and cook for 2 minutes.
• Add the garlic, pumpkin, lentils, tomatoes, stock, herbs and salt and pepper to taste. Stir until well combined and bring to the boil.
• Reduce heat and simmer for 10-15 minutes.
• Mix the ricotta and sour cream together with half the cheese. Season well.
• Place 1/3 of the lentil sauce in the base of an ovenproof dish then top with lasagne sheets next layer 1/3 lentil sauce and 1/3 ricotta mixture, repeat. Top last layer with ricotta mixture and sprinkle with grated cheese. Depending on the shape of your dish you may need to adjust the layering.
• Bake in the oven for 30 - 40 minutes.
• Allow to sit for 5 minutes before slicing.