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
Method
- Preheat the oven to 180C.
- In a pan, melt the butter. Add the diced onion, garlic and pumpkin and cook for about 5 mins until the pumpkin starts to colour. Add the McDougalls Plain Flour and stir.
- Gradually add the milk, stirring so it makes a smooth sauce. Add the Bisto Vegetable Bouillon to flavour and season the sauce.
- Add the spinach and sage, then simmer for a few minutes. Remove from the heat and add half of the grated cheese.
- 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.
- Top lasagne with the remaining cheese and bake in the oven for about 40 mins.
