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Janel Holland

@atalaine

7 months ago
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Posted On: March 20th 2026, 10:44 pm
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Uffffff Malla raising the temperature with that look😎❤️ #fg6 #tb
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शरद पूर्णिमा की हार्दिक शुभकामनाएँ❤️ #mahakal #ujjain #viral #trending #mahakaleshwar
🎃 This is one of my favourite ways to use 🎃 up, layers of roasted pumpkin, garlic spinach, pesto, mozzarella and lots of béchamel. I sometimes use yellow lentil lasagne sheets too, which make it a little less carb-heavy and, crucially, the children don’t seem to notice! PUMPKIN LASAGNE You’ll need: 1 medium pumpkin Lasagne sheets Mozzarella For the garlic spinach: 10–20 portions frozen spinach A good knob of butter 2 cloves garlic For the béchamel: 70g butter 70g plain flour 1 litre milk Salt and pepper For the pesto: 80g fresh basil 50g pine nuts 50g Parmesan 150ml olive oil 2 garlic cloves Heat the oven to 180°C. Cut the pumpkin into chunks and roast until soft and starting to caramelise at the edges. For the spinach, melt a good knob of butter in a pan, add the garlic and spinach and cook until completely softened. Blitz until fairly smooth and season. To make the béchamel, melt the butter, stir in the flour and cook for a minute or two, then gradually whisk in the milk until you have a smooth, creamy sauce. Season well. I make quite a lot because I like my lasagne properly saucy rather than dry. For the pesto, blitz the basil, pine nuts, Parmesan, olive oil and garlic together. Add a little more olive oil if you want it looser. Then it’s time to layer. Start with béchamel, followed by lasagne sheets, roasted pumpkin, torn mozzarella, garlic spinach and spoonfuls of pesto. Repeat until everything is used up, then finish with a generous layer of béchamel and plenty of mozzarella. Bake at 180°C for around 25–30 minutes, until bubbling and beautifully golden on top. The perfect use for all those pumpkins hanging around after October, and very good eaten in enormous portions by the Aga. 🎃
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