Lasagne of pumpkin, spinach, mascarpone, onion marmalade and walnuts

September 19, 2015 (Last Updated: January 11, 2019)

This is so easy and tastes divine. Make the lasagne as you would with traditional layered lasagne in a baking dish or put together on the plate as we did.

Print Recipe

Lasagne of pumpkin, spinach, mascarpone, onion marmalade and walnuts

Serves: 4
Cooking Time: 1 hour 10 mins

Ingredients

  • 700g pumpkin, diced
  • 30ml olive oil
  • salt and freshly ground black
  • pepper, to taste
  • 500g green lasagne sheets
  • 50g butter
  • 15ml cake flour
  • 200ml milk
  • 500ml mascarpone
  • pinch ground nutmeg
  • 120ml good onion marmalade
  • 100g baby spinach
  • 60g walnuts
  • 60g Parmesan, freshly grated

Instructions

1

Preheat the oven to 200°C.

2

Place the pumpkin and olive oil in a roasting dish, and season. Roast for about 20 minutes.

3

In plenty of boiling salted water cook the lasagne sheets one at a time until al dente, about 5 minutes.

4

In a pot, melt the butter and add the flour to make a roux. Add the milk and mascarpone with the nutmeg and thicken, stirring constantly. Set aside.

5

When the pumpkin is soft, add the onion marmalade and spinach, and return to the oven for 5 minutes.

6

Generously layer the sheets with the walnuts, sauce, butternut mixture and spinach in a 20cm roasting dish until finished. If the sauce is too thick, thin with a little boiling water. Top with the last of the sauce and a little Parmesan. Roast until golden brown on top, about 20 minutes. Serve while still hot.

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September 19, 2015 (Last Updated: January 11, 2019) By
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