Spiced Pumpkin Lasagna

Ingredients

• 600 g pumpkin (e.g., butternut or Hokkaido)
• Salt
• Pepper
• 2 tbsp olive oil
• 30 g butter (2 tbsp)
• 20 g flour (1.5 tbsp)
• 600 ml milk (1.5% fat)
• nutmeg
• 150 g Baby spinach
• 125 g onion marmalade
• 8 green lasagna sheets
• 40 g walnut kernels

Instructions

1. 1.

   Peel, seed, and cube the pumpkin; place on a parchment-lined baking sheet. Season with salt and pepper, drizzle with olive oil. Bake in a preheated oven at 200 °C (180 °C fan) for 20 minutes.

2. 2.

   Meanwhile, melt butter in a saucepan. Sprinkle flour over it and cook over medium heat until lightly browned. Gradually whisk in milk, continuing to stir over medium heat until the sauce thickens. Season with salt, pepper, and freshly grated nutmeg.

3. 3.

   Wash and dry the spinach. Combine pumpkin cubes with spinach and onion marmalade; spread on the baking sheet and bake for an additional 5 minutes.

4. 4.

   In a pot of boiling salted water, cook lasagna sheets according to package instructions until al dente; carefully remove them.

5. 5.

   Place one lasagna sheet on each of four plates, spread a thin layer of sauce over it, then distribute half of the pumpkin mixture on top. Add another layer of lasagna sheet and repeat with the remaining pumpkin mixture. Sprinkle walnuts on top.