Roast pumpkin lasagne with five cheeses and caramelised kale

  • Ingredients
  • Method
Servings: 8-10Prep: 30 mins.Cook: 1 hour

A perfect winter warmer that packs in lots of healthy vegetables while feeling decadent with four different types of cheese!

Behind this recipe is culinary artist Cassandra Morris who has perfected the recipe for the Pyromax Rectangular Baker.

Main ingredients
  • 2 medium butternut pumpkin cut into large chunks skin removed
  • 1 teaspoon cumin / 1 teaspoon nutmeg
  • 1 large bunch Tuscan kale chopped into pieces
  • 2 red onions finely diced
  • 4 garlic cloves finely chopped
  • Fresh thyme chopped
  • 300 grams crumbly blue cheese
  • 400 grams Dutch goats cheese
  • 300 grams fontina cheese
  • 1 cup parmesan & mozzarella cheese (for the top of the lasagne)
  • 2 X 250 gram packets of good quality lasagne sheets

Béchamel Sauce

I suggest doubling this mixture so you have plenty to coat all the lasagne sheets.

  • 2 cups milk
  • 50 grams butter
  • 2 tablespoons fresh thyme
  • Salt + Pepper
  • 2 tablespoons plain flour

1. Preheat oven to 180C. Grease a 36 x 24.5cm Maxwell and Williams Pyromax baking dish.

2. Place pumpkin on a lined baking tray, coat with olive oil and sprinkle with nutmeg and cumin. Bake for about 25 minutes or until golden and soft. Cool slightly, then place pumpkin in a bowl, gently mash and set aside.

3. Heat a good glug of olive oil and 2 tablespoons of butter in a large frying pan over a medium heat. Add onion and garlic and cook until glossy. Add the kale, gently toss through and cook for 5 minutes. Remove from heat.

4. Crumble the blue cheese, goat cheese and fontina into a bowl, mix to combine and set aside.

5. To make the béchamel sauce, place the butter and thyme in a saucepan over a medium heat for 2 minutes or until the butter has melted. Add the flour and stir for 1 minute or until the mixture bubbles. Remove the saucepan from the heat and slowly add the milk, stirring constantly to prevent lumps. Return to the heat and cook for 5 minutes or until sauce boils and thickens.

6. To assemble the lasagne spoon enough of the béchamel sauce to cover the bottom of your Pyromax baking dish. Add a layer of lasagne sheets followed by a layer of kale, a layer of pumpkin and 1/4 of the cheese mixture. Repeat the layering process (starting with the béchamel) until you have about 3 -4 layers. Drizzle the top of your lasagne with béchamel sauce, the remaining cheese mixture as well as a generous sprinkling of the parmesan and mozzarella.

7. Spray some aluminium foil with cooking spray and place over your lasagne. Bake covered for 45 minutes, remove the foil and cook uncovered for an extra 15 minutes.

8. Stand for 5 minutes, before serving in your Maxwell and Williams Pyromax dish.

Finished lasagne
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