Pumpkin and spinach lasagne

ingredients

• • 1 onion, diced
  • 400 gram can crushed tomatoes
  • 2 tablespoon olive oil
  • 1 teaspoon thyme
  • salt and pepper, to season
  • 1 cup water or stock
  • 50 gram butter
  • 2 tablespoon (heaped tbsp) plain flour (gluten free flour is fine)
  • 1/4 cup white wine
  • 500 millilitre milk
  • 1 large bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 100 gram dried pasta sheets
  • 300 gram crown pumpkin, peeled, thinly sliced
  • 150 gram raw spinach or silverbeet, stalks removed
  • extra water or stock

method

• • 1

    In a pan, sauté the onion in a dash of olive oil. Add the canned tomatoes, olive oil, thyme, salt and pepper, then water or stock. Simmer for 5-7 minutes.

  • 2

    To make the white sauce, melt the butter over a medium heat in a saucepan. When it bubbles, add the flour. Cook, stirring, for about 1 minute.

  • 3

    Add the wine and cook for a further minute.

  • 4

    Whisk in the milk. Add the bay leaf, then salt and pepper. Continue whisking until the mixture bubbles and thickens, approximately 8-10 minutes.

  • 5

    Taste. It’s done when you can no longer taste raw flour.

  • 6

    To assemble the lasagne, spoon ¼ cup of tomato sauce into a buttered oven-proof dish. Layer pasta, sliced pumpkin, spinach and half the tomato sauce.

  • 7

    Repeat. Top with pasta and press down gently. Top up with water or stock if needed. Pour over white sauce and cover with foil.

  • 8

    Bake at 200°C for 45 minutes or until the pumpkin is soft. Cook, uncovered, for 10-15 minutes until golden brown.

  • 9

    Allow to rest for 10 minutes before serving with a salad.