Pumpkin lasagna

Preheat the oven to gas mark 6, 400°F/180°C fan (or 200°C conventional). Bring a pot of water to the boil and then add the lasagna sheets for 6 minutes. Drain and leave aside.

Add the olive oil to a pan over a medium heat. Add the spinach and cook until wilted, then transfer to a mixing bowl. Add the ricotta, egg, half the salt and black pepper and combine.

In a separate bowl, add the pumpkin purée, milk, nutmeg, and remainder of the salt and black pepper and combine.

In a non-stick casserole dish assemble the lasagna. Spread the pumpkin mixture evenly over the bottom and layer the lasagna sheets on top. Then spread the spinach mixture over the sheets, and top with 2 oz/57g of the mozzarella. Add the pumpkin mixture and half the parmesan cheese. Repeat the layers until you’ve used all of the remaining lasagna sheets. Finish by topping the lasagna with the remainder of the mozzarella.

Cover with kitchen foil and bake for around 20 minutes. Then remove the foil and bake for a further 20 minutes until the cheese is bubbling. Leave to rest for 5 minutes, garnish with fresh parsley leaves and serve warm.

Tips & tricks

For the best lasagna with pumpkin and spinach, make sure you don’t overcook the lasagna sheets. You need to boil them just short of al dente, as they will continue to cook in the oven once assembled. Some chefs will opt for no-boil lasagna sheets to avoid risking the issue of overcooking, but the best results will come from using fresh pasta. Another common mistake is slathering your sheets in too much sauce, which will create a lasagna that’s soupy in texture. Use just enough sauce to cover each layer, and this shouldn’t be a problem. It’s best to use a pan that will accommodate around three layers of lasagna. Not only is this the most filling way to cook a lasagna, but it also prevents your lasagna from bubbling over in the oven and causing a cheesy mess that you’ll have to clean up afterwards.

We’ve shared a vegetarian lasagna recipe, but it is possible to make a vegan pumpkin lasagna. You’ll simply need to switch the milk and cheese for plant-based alternatives, if you want to create a fully vegan recipe. In fact, there are lots of twists you can explore when it comes to lasagna. If this vegetarian lasagna is a hit with your family, then try cooking other lasagna recipes including asparagus and seafood lasagna depending on what’s in season.

In this recipe, we’ve suggested using pumpkin purée as this tends to work best. If you’re set on using fresh pumpkin, however, we do have a helpful guide to the pumpkin types available. And for more pumpkin-based recipe inspiration, discover all of our favorite pumpkin recipes from pumpkin risotto with sage to pumpkin pie for an indulgent treat.

Storage

Any leftover lasagna can be stored in the fridge for up to three days. You can easily reheat this dish in the oven at a later date. Simply warm the oven to 350°F/175°C, cover with kitchen foil and heat for at least 30 minutes, until it’s fully warmed through. If you know you’re not going to have time to eat the leftovers, you can also store it in the freezer for up to three months. Cover it tightly with kitchen foil, and ensure it’s fully cooled before you transfer to the freezer. You’ll need to then defrost the lasagna in the fridge overnight before the day you’d like to reheat it.