Trick the kids to eating spinach with this delicious lasagne
LASAGNE: Preheat oven to 220°C (200°C fan-forced) for 20 minutes
Heat 30cm Square Roaster on the stovetop over medium heat for 3 minutes.
Add half the oil, garlic and pumpkin: saute until lightly browned and almost cooked. Repeat with remaining pumpkin. Set pumpkin aside while preparing bechamel sauce.
BECHAMEL SAUCE: Heat the saucepan over medium heat for 2 minutes.
Add butter, when melted add flour and stir well. Add salt and pepper and cook, whisking constantly for 2 minutes
Add cold milk and mustard and continue to whisk until mixture comes to the boul and thickens. Cook for a further 3 minutes then add cheese and whisk through.
ASSEMBLING LASAGNE: Place a third of the tomato sauce in the base of the Roaster, then place a layer of lasagne sheets over the sauce.
Scatter half of spinach and cooked pumpkin slices over pasta. Crumble half of ricotta over pumpkin.
Dot half of the remaining tomato sauce over the ricotta. Repeat the procedure for the next layer.
Place the third and final layer of lasagne sheets on top, spread bechamel sauce evenly over lasagne sheets and sprinkle with Parmesan.
Bake lasagne for 20 minutes.
Do not use a knife to cut the lasagne in the pan as it may damage the pan.
I also add mince to mine which is delicious
This is one of the first things I made when I discovered Chefs Toolbox over 13 years ago and is still a Loved family favorite today. So easy and YUMMMMYYYYY
looks amazing & cannot wait to try ♥
Delicious and feeds a crowd!