Bisto Pumpkin Lasagne

Cooking Time
80
Portions
10

Ingredients

Increase Portion Size

  • g Butter
  • g Large onion (finely diced)
  • g Cloves of garlic (crushed
  • g Pumpkin (diced
  • g McDougalls Plain Flour
  • g L Milk
  • g Bisto Vegetable Bouillon
  • g Fresh spinach (wilted and drained)
  • g Fresh sage (chopped, approximately 4 leaves)
  • g Cheese (grated)
  • g Fresh lasagna sheets

  • 1

    Step 1

    Preheat the oven to 180ºC.
  • 2

    Step 2

    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.

Ingredients

Increase Portion Size

  • g Butter
  • g Large onion (finely diced)
  • g Cloves of garlic (crushed
  • g Pumpkin (diced
  • g McDougalls Plain Flour
  • g L Milk
  • g Bisto Vegetable Bouillon
  • g Fresh spinach (wilted and drained)
  • g Fresh sage (chopped, approximately 4 leaves)
  • g Cheese (grated)
  • g Fresh lasagna sheets