Pumpkin & Spinach Lasagne – Vegetarian


  • Oven ready lasagne sheets
  • Breadcrumbs
  • Dry thyme
  • Salt

Pumpkin Filling

  • 1 tbs vegetable oil
  • 500g butternut pumpkin (diced)
  • 115g canned chickpeas, drained
  • Pinch salt
  • Vegetable stock
  • 1/2 tsp thyme
  • 1/2cup water
  • 1/2 cup skim milk (or almond milk)

Spinach Filling

  • 2 cups mozzarella cheese
  • 2 cups baby spinach
  • Pinch salt
  • Pinch of pepper



  1. In a large fry pan, add oil, pumpkin, chickpeas and saute over medium heat for 5 minutes. Then add salt, vegetable stock, thyme, pepper, water, and simmer with a lid until the pumpkin is soft
  2. Transfer the fry pan contents to a food processor. Add milk and blend until smooth
  3. Preheat oven to 180 degrees C
  4. In a bowl, add all the spinach-filling ingredients together. Mix well and set aside
  5. Grease bottom and sides of a baking dish of your choosing
  6. Add 1/3 of the pumpkin filling and spread onto the bottom of the baking dish
  7. Add lasagne sheets and spread half of the spinach filling on top.
  8. Spread another layer of pumpkin filling
  9. Add another layer of lasagne sheets and the other half of spinach filling on top.
  10. Layer again with lasagne sheets and spread the finally layer of pumpkin filling
  11. Sprinkle breadcrumbs, salt and thyme then bake for 40 minutes


Serve and Enjoy


About Recovering Surviver

Hi, I am a Recovering Survivor and I'm not the only one...
This entry was posted in Recipes and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s