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Pumpkin Lasagne

Bisto

Pumpkin Lasagne

Serves 10
40 minutes prep time
40 minutes cook time
Vegetarian

Ingredients

75g butter
1 onion, finely diced
2 cloves of garlic, crushed
1.5kg pumpkin, diced
50g McDougalls Plain Flour
1l milk
40g Bisto Vegetable Bouillon
1kg fresh spinach, wilted and drained
2g fresh sage, chopped
400g cheese, grated
400g fresh lasagne sheets

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Celery
Cereals containing gluten
Eggs
Milk

Method

Step one

Preheat the oven to 180°C, 350°F, gas mark 4.

Step two

In a pan, melt the butter. Add the diced onion, garlic and pumpkin and cook for about five minutes so the pumpkin starts to colour. Add the flour and stir.

Step three

Gradually add milk, stirring so it makes a smooth sauce. Add the Bisto Vegetable Bouillon to flavour and season the sauce.

Step four

Add the wilted spinach and sage, then simmer for a few minutes. Remove from the heat and add half of the grated cheese.

Step five

Build your lasagne in a lightly greased ovenproof dish, starting with a thin layer of pumpkin and spinach sauce, followed by lasagne sheets and then again with the sauce. Repeat until all ingredients are used.

Step six

Top lasagne with the remaining cheese and bake in the oven at 180°C, 350°F, gas mark 4  for about 40 minutes.

Tips

Butternut squash makes a delicious alternative to pumpkin.

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