Ingredients
1kg pumpkin, peeled cut into 4cm pieces
80ml olive oil
2 sprigs fresh rosemary (I didn't have any so we went without)
30g unsalted butter
2 leeks, washed, thinly sliced
300g baby spinach leaves, washed, dried
2 garlic gloves, crushed
400ml tomato passata
3 sheets fresh lasagne
150g soft goats cheese, crumbled
½ cup freshly grated Parmesan
Preheat oven to 200°
Place pumpkin in a roasting pan, toss in 2 tablespoons olive oil. Chop half the rosemary leaves, sprinkle over the pumpkin and season with salt and pepper. Roast for 45 minutes or until tender. Transfer to a bowl, mash and set aside to cool.
Heat the remaining oil and butter in a fry pan over low heat, add the leaks and cook, stirring for about 5 or 6 minutes or until softened. Add the spinach and garlic, and cook for a further 1-2 minutes or until the spinach has wilted. Set aside to cool. Grease an ovenproof dish. Spoon 4 tablespoons tomato passata into the base of the dish season with salt and pepper. Place a sheet of lasagne on top and spread with mashed pumpkin. Add another layer of lasagne, pressing down on top then 4 more tablespoons of passata, then a layer of leek and spinach. Finally, another layer of lasagne, spread with remaining passata. Mix together the goats cheese Parmesan and remaining rosemary and sprinkle over the top. Cover with foil and bake for 30 minutes, remove foil and return to the oven for a further 15 minutes until golden. Remove from oven and set aside for 5 minutes before cutting.
1kg pumpkin, peeled cut into 4cm pieces
80ml olive oil
2 sprigs fresh rosemary (I didn't have any so we went without)
30g unsalted butter
2 leeks, washed, thinly sliced
300g baby spinach leaves, washed, dried
2 garlic gloves, crushed
400ml tomato passata
3 sheets fresh lasagne
150g soft goats cheese, crumbled
½ cup freshly grated Parmesan
Preheat oven to 200°
Place pumpkin in a roasting pan, toss in 2 tablespoons olive oil. Chop half the rosemary leaves, sprinkle over the pumpkin and season with salt and pepper. Roast for 45 minutes or until tender. Transfer to a bowl, mash and set aside to cool.
Heat the remaining oil and butter in a fry pan over low heat, add the leaks and cook, stirring for about 5 or 6 minutes or until softened. Add the spinach and garlic, and cook for a further 1-2 minutes or until the spinach has wilted. Set aside to cool. Grease an ovenproof dish. Spoon 4 tablespoons tomato passata into the base of the dish season with salt and pepper. Place a sheet of lasagne on top and spread with mashed pumpkin. Add another layer of lasagne, pressing down on top then 4 more tablespoons of passata, then a layer of leek and spinach. Finally, another layer of lasagne, spread with remaining passata. Mix together the goats cheese Parmesan and remaining rosemary and sprinkle over the top. Cover with foil and bake for 30 minutes, remove foil and return to the oven for a further 15 minutes until golden. Remove from oven and set aside for 5 minutes before cutting.
I also added some pinenuts to the spinach and leek mixture.
This recipe comes from the cookbook Delicious, which was a collection recipes from the magazine of the same name.
Spinach, leek and pinenuts.
Mashed Pumpkin.
After the oven.
Yum!
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