My boys love this dish but more importantly my meat loving husband also gobbles it down. This lasagne is full of veggies and even my green averse son will happily eat the spinach mixed in. I don’t add any salt or pepper as the cheese should give it enough flavour, however feel free to add some into the mashed pumpkin before you spread it on the spinach and ricotta or add just prior to serving.
1 x 250g pack frozen spinach
250g ricotta cheese
700g butternut pumpkin cut into chunks
1 cup grated tasty cheese
6 instant lasagne sheets (you may need more or less than this depending on how small or * large your lasagne dish is. A rectangle perspex dish works well)
400g tin diced tomatoes
6 button mushrooms thinly sliced
1/2 cup milk
1 tbs cornflour
2 tsp mustard
♥ Preheat oven to 180oC
♥ Cook pumpkin in boiling water on stovetop until soft (around 10mins). Remove water and mash pumpkin with a fork
♥ Cook frozen spinach according to packet directions. Once cooked, mix spinach and ricotta together
♥ Lay 2 (you may need more or less than this depending on the size of your dish) lasagne sheets in the bottom of your lasagne dish
♥ Spread 1/2 of spinach and ricotta over the sheet(s)
♥ Spread 1/2 of mashed pumpkin over the spinach and ricotta
♥ Arrange 3 of your sliced mushrooms over the pumpkin
♥ Pour 1/2 of your tin of tomatoes over the mushrooms
♥ Sprinkle 1/3 of cheese over the tomatoes
♥ Repeat the above process to create the next layer
♥ Lay final 2 (you may need more or less than this depending on the size of your dish) lasagne sheets over the tomatoes and cheese
♥ For the bechamel sauce add milk, cornflour, mustard and 1/4 cup of cheese in saucepan. Bring to the boil whilst continually stirring until the mixture has thickened (like a thick custard). Take the saucepan off the heat once this happens. Poor the bechamel sauce over the final layer of lasagne sheets and sprinkle the remaining cheese on top.
♥ Cook in oven for 45 minutes or until golden and bubbling on top
Do you have a recipe that your kids just LOOOOVVEE!?
Nicole runs her own small consultancy company mainly from home whilst juggling the demands of twin toddlers. Her two boys are at the fussy stage of eating so she has become creative in dreaming up new ways of sneaking vegetables into their diet.