Pumpkin, Spinach & Goat’s Cheese Lasagne

Pumpkin, Spinach And Goats Cheese Lasagna (18)

Most of my Halloween posts are baked goods, so I suppose I ought to balance it out with one savoury dish featuring the good old pumpkin.  In fact, my brother and I never had pumpkins when we were young.  Instead we were given turnips.  I don’t know if it was due to availability or cost, but it gave me a lasting association between pumpkins and prestige.  The first time I actually bought a pumpkin for cooking purposes, I felt like I were splurging on a luxury item.  This is a suitably luxurious use of the prestigious vegetable, with the abundance of goat’s cheese, the sweetness of the pumpkin, and the vivid colour combinations.

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This pumpkin lasagne is a mish-mash of a few different recipes, and I was very happy with how it turned out.   Enjoy it all year round!

Pumpkin, Spinach & Goat’s Cheese Lasagne

Serves 4

Ingredients:

750g pumpkin/butternut squash, peeled and chopped into small chunks

1.5 tbsp olive oil

350g spinach

small knob of butter

1 clove of garlic, crushed

pinch of nutmeg

350g passata

250ml water

1 tbsp sugar

175g soft goat’s cheese

250g ricotta

1 egg

lasagne sheets

Method:

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1.  Preheat the oven to 200C.  Toss the pumpkin chunks and olive oil in a roasting tin, and roast for 30-40 minutes.

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2.  Meanwhile, melt the butter in a large pan and add the spinach, stirring through for a few minutes until wilted.  Add the garlic and nutmeg towards the end.  Set aside and when it’s cool enough, squeeze out any excess liquid.

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3.  Make the tomato sauce by mixing together the passata, water, sugar and plenty of salt and pepper in a jug.

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4.  In a separate bowl, beat together the cheese, ricotta and egg until creamy.

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5.  When the pumpkin has cooked, start layering the dish.  Pour in enough of the tomato sauce to just cover the base of a large ovenproof dish, and press a layer of lasagne on top.

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6.  Topple in half of the pumpkin chunks and dollop on a third of the cheesy mixture.

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7.  Press on another layer of lasagne, and pour on some more tomato sauce.

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8.  Spread all of the spinach on top of the lasagne, and add the remaining pumpkin on top.

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9.  Splodge on another third of the cheese.

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10.  Top with a final layer of lasagne and the remaining sauce and cheese.

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11.  Cook for about 30-40 minutes until the sauce is bubbling and the cheese has melted.

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