Recipes Pumpkin, spinach & ricotta lasagne with bacon

Recipes Pumpkin, spinach & ricotta lasagne with bacon

Recipes Pumpkin, spinach & ricotta lasagne with bacon

Recipes Pumpkin, spinach & ricotta lasagne with bacon This month, we’ve added ricotta, parmesan, pumpkin and spinach to a boscaiola sauce for any fresh take on lasagne. Pumpkin, spinach & ricotta lasagne with bacon

Ingredients

  • 500g pumpkin, peeled, cut into 1cm items
  • Olive oil apply
  • 250g button mushrooms, thinly sliced
  • 125g rindless bacon rashers, coarsely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g containers diced tomatoes
  • 40g butter
  • 40g (1/4 cup) simple flour
  • 435ml (13/4 cups) milk
  • 6 fresh lasagne sheets
  • 500g fresh ricotta
  • 2 x 250g pkts frozen spinach, thawed, exhausted
  • 40g (1/2 cup) finely grated parmesan

Method

  • Step 1

    Preheat stove to 180�C. Place pumpkin on a lined baking tray. Spray with oil. Bake for 30-35 minutes or until tender. Spray a 20 x 30cm (base measurement) baking dish with oil.

  • Step 2 Meanwhile, spray a frying pan with oil. Heat over medium heat. Cook mushroom, stirring, regarding 4 minutes or until browned and the liquid offers evaporated. Transfer to a plate. Apply pan with oil. Cook the bread, onion and garlic, stirring, for 2-3 minutes or until golden. Reduce warmth to medium-low. Add tomato and cook, stirring often, for 5 minutes or until the mixture thickens slightly. Stir in the mushroom.
  • Step 3

    Heat the butter in a saucepan over medium warmth until foaming. Stir in the flour regarding 1-2 minutes or until the combination bubbles. Remove from heat. Progressively whisk in milk until smooth. Cook, stirring, over medium heat, for 5-7 minutes or until thick.

  • Step 4

    Spread 1 mug of tomato mixture in dish. Top with 2 lasagne sheets, overlapping slightly, cutting to suit. Top with half the ricotta, spinach and pumpkin. Spoon over half the remaining tomato mixture. Repeat with the remaining lasagne sheets, ricotta, spinach, pumpkin and tomato mixture, finishing with lasagne sheets. Pour over the bechamel. Sprinkle with the parmesan and bake for 45-50 minutes or until golden.