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.
Lasagne of pumpkin, spinach, mascarpone, onion marmalade and walnuts
- 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
Preheat the oven to 200°C.
Place the pumpkin and olive oil in a roasting dish, and season. Roast for about 20 minutes.
In plenty of boiling salted water cook the lasagne sheets one at a time until al dente, about 5 minutes.
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.
When the pumpkin is soft, add the onion marmalade and spinach, and return to the oven for 5 minutes.
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.