Monday, September 15, 2008

Spinach and Pumpkin Lasagna

It's been a while since I took part in a Cooks Club Challenge. This is the recipe taken straight from the forum over at Taste.Com.Au

Spinach and Pumpkin Lasagna
baby spinach
½ pumpkin, sliced
1 red onion, sliced
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups tasty cheese, grated
1 cup mozzarella cheese, grated
1 ½ cups parmesan cheese, grated
4 cloves garlic, crushed
Salt & pepper
1 tsp nutmeg
1 tub philly cream cheese
Lasagna sheets

Melt butter in saucepan, add flour, nutmeg, salt & pepper. Stir until smooth. Add milk and stir over medium heat until sauce thickens. Add cream cheese, garlic and 1 cup of tasty cheese. Stir until melted. Place a layer of pumpkin slices in base of a roasting dish. Add a layer of silverbeet and a layer of onions. Spoon 1/3 of sauce over veges. Sprinkle with a little parmesan. Top with lasagna sheets. Repeat until all ingredients are used up, ending with cheese sauce. Mix remaining cheeses together and sprinkle evenly over lasagna. Bake at 200C for 40 minutes or until browned on top

This is one of my all time favourites - so handy to have in the freezer - just pull out and heat and serve - yum. You can also add bacon to the layers for a carnivore who just won't eat it without some meat.

The white sauce took ages to thicken, so the kids ended up having sandwiches, and DP and I ate this after the kids were in bed. There was heaps left, enough for everyone to have some tomorrow for lunch. I loved the pumpkin in it, but not too fond of the spinach in it. I used to love baby spinach, but I'm starting to go off it now - tastes too metallic-y to me. I ate it a lot and never minded the taste when I was pregnant, I guess my body just needed the iron so it tasted good then. I might experiment with other vegies instead of the spinach, maybe zucchini would go nicely.