Surplus spinach

It's a great time for leafy greens right now! Rain, sun, warmer weather followed by some more rain and sun. If you've got lots of spinach, silverbeet, kale or any other leafy greens that you're trying to use up, then you may be interested in trying this recipe from Community Kitchens.

Pumpkin, spinach & cannelini bean lasagne

You will need:

square or oblong baking dish or cake pan
saucepan
mixing bowl
fork or masher
mixing spoon
sharp knife
‘cup’ measure

* Heat oven to approx. 180 degrees celsius to warm.

Ingredients

¼ pumpkin (blue) cut into small squares
Water for boiling
1 pkt lasagne sheets
1 400gm can of cannellini beans
Margarine
½ cup milk (any – low fat)
1 500gm tub cottage cheese (any- low fat)
½ cup grated low fat cheese
1 tablespoon plain flour (wholemeal)
300gm baby spinach leaves salt, pepper to taste (pinch)
* mixed herbs or parsley can be added

Method

1. In a saucepan, add water & cut pumpkin. Boil until pumpkin is soft then drain & mash with a fork or potato masher. Set pumpkin aside & cool.
2. In the same saucepan add 1 teaspoon of margarine. Warm until margarine melts. Add flour, salt & pepper and mix to a paste. Add milk slowly and stir until thickened. This is the white sauce. Set aside.
3. In the mixing bowl, add the cottage cheese, drained cannelini beans & cooled pumpkin. Mix together.
4. Spray the baking dish with spray oil & add a single layer of lasagne sheets. Spoon a quantity of white sauce on top – smooth to the edges of the pasta. Top with a layer of spinach, add another layer of lasagne sheets & then top with pumpkin/bean mix. Continue to layer until baking dish is full to the top – finish layering with a layer of white sauce & sprinkle grated cheese on the top.
5. Place lasagne into the oven on the bottom shelf and cook for approx. 45 minutes.

*Recipe is suitable to freeze. It would be a good idea to portion the lasagne & freeze individual serves for easy defrosting.