Swiss Chard and Pumpkin Lasagne

Beef lasagne is a classic, undoubtedly, but given that every family has their own recipe, and their own preferences for how lasagne should be served, giving a recipe seems slightly pointless. This is something slightly different, as it uses roasted pumpkin and sauteed swiss chard in the place of a beef ragu, and it is surprisingly good.

Start by roasting your pumpkin, cut it into large cubes and place it on a baking tray, lightly drizzled with oil, and seasoned with salt and pepper. Roast in a hot oven for about 45 minutes until the surface has blackened slightly and the skin is falling off. Sautee the chard by washing it in cold water, and without drying it, place it in a saucepan over a low heat, season with a little salt, you won't need too much as the chard is already quite salty, and a little pepper.

Make a bechamel by whisking 4 tablespoons of vegetable oil with 4 tablespoons of flour over a medium heat until it combines to form a roux. Off the heat add about 400 ml of milk slowly, whisking until it combines and there are no lumps. Place the pan back on the heat and stir it gently with a wooden spoon until it thickens, and when it is thick and has lost its floury taste, then season with salt, pepper and a hint of freshly grated nutmeg.

To assemble the lasagne, put about half the swiss chard, drained and half the roasted pumpkin, mashed slightly with the skin removed in an ovenproof dish, and top with about half a jar of tomato passata. Cover with uncooked sheets of lasagne and repeat, adding another layer. Finally top with the bechamel sauce and cover with grated parmesan. Bake in a medium hot oven for about half an hour until the cheese has browned and the sauce underneath is bubbling.

ingredients

400g pumpkin, diced
400g swiss chard
4 tbsps vegetable oil
4 tbsps plain flour
400 ml milk
1 packet lasagne sheets
1 jar tomato passata
75g parmesan cheese