In a pan, melt the butter. Add the onion, garlic and pumpkin and cook for about five minutes, so the pumpkin starts to colour. Add the flour and stir.
3
Step 3
Gradually add milk, stirring so it makes a smooth sauce. Add the Bisto Vegetable Bouillon to flavor, and season the sauce.
4
Step 4
Add the wilted spinach and safe, then simmer for a few minutes. Remove from the heat and add half of the grated cheese.
5
Step 5
Build your lasagne in a lightly greased ovenproof dish, starting with a thin layer of pumpkin and spinach sauce, followed by lasagne sheets and then again with the sauce. Repeat until all ingredients are used.
6
Step 6
Top lasagne with the remaining cheese and bake at 180°C for about 40 minutes.