Vegetarian Roast Pumpkin and Silverbeet Lasagne



It was my intention to try and post one recipe a week but, unfortunately that went by the wayside over the festive season. I hope to make up for it over the coming weeks as I put my apron back on and get stuck into some cooking in the kitchen 🙂  I promised myself that after my last recipe on koeksisters  that I would post a healthy  recipe (or my version of healthy!) and hence this vegetarian lasagne. Now if you are anything like me you will be feeling that maybe you over indulged just little bit, and perhaps you shouldn’t have had the two serves of iced Christmas bombe, followed by Christmas pudding, with a large dollop of cream, ( and I hate to admit it but a serve of brandy custard too!) Anyway this recipe will make you feel like you are getting back on track and not only is it healthy it is very yummy too.


I have been able to harvest the silverbeet from our garden, but not before the caterpillars got their fair share!

Silverbeet from the veggie patch


Roast Pumpkin and Silverbeet Lasaagne

This recipe is from Janelle Bloom’s “fab food for family & friends”

janelle bloom


1.5 kg butternut pumpkin, halve, deseeded

2 tablespoons olive oil

1 large brown onion, finely chopped

2 cloves garlic crushed

750g cottage cheese

1 1/4 cups Greek yogurt or thickened cream

1 large bunch (about 500g) silverbeet, washed, dried, leaves shredded

1/4 cup basil leaves, finely chopped

1 lemon, rind finely grated (don’t leave this out as I think it is  the secret ingredient in this recipe)

250 dried lasagne sheets (I used fresh)

150g feta cheese crumbled

350g mozzarella cheese, finely sliced

30g parmesan cheese, finely grated

Serves 8


  1. Preheat oven to 230 C fan forced. Cut the pumpkin (skin on) into 3cm pieces and place into a lightly greased roasting pan. Drizzle with olive oil and season with salt and freshly ground pepper. Roast for 20-30 mins or until light golden and just tender. Set aside to cool.
  2. Heat the remaining oil in a frying pan over medium heat. Add the onions and garlic and cook, stirring occasionally, for 5 mins or until the onions soften. Set aside to cool. Grease a 12 cup capacity, 7 cm deep rectangular baking dish.
  3. Combine cottage cheese and yoghurt or cream in a large bowl. Remove 1 cup and set aside. Add the onions and garlic, silverbeet, basil, lemon rind and salt and freshly ground pepper to the bowl and mix well.
  4. Arrange 1 layer of pasta sheet over the base of the dish, break the sheets to fit if necessary. Top with half the spinach mixture, then half the roast pumpkin. Repeat the pasta, spinach mixture and pumpkin layers. Finish with a layer of pasta, then spread the reserved cottage cheese mixture over the pasta to cover.
  5. Cover with a sheet of baking paper, then cover tightly with foil. Place on a baking tray and bake for 30-35 minutes, or until pasta is tender.
  6. Reduce the over temperature to 180 C fan forced. Remove the baking paper and foil from the lasagne and top with feta, mozzarella and parmesan (yum, yum) Bake, uncovered, for a further 10-15 minutes for until the top is golden. Stand for 10 minutes before serving.

Happy Cooking 🙂




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