Vegetarian lasagne with cinnamon, pumpkin, feta and thyme

Gently spiced butternut makes this veggie lasagne a comforting treat for a wintery meat-free Monday.

Serves: 4


500g, cubed pumpkin
500g, cubed butternut
½ cup vegetable stock
½ tsp ground cinnamon
sea salt
black pepper
2 tbsp butter
2 tbsp flour
1 cup milk
100g grated cheddar, plus extra for top
500g lasagne sheets
2 rounds of feta
To serve, fresh thyme


Preheat the oven to 180°C. Cook the pumpkin and butternut in a saucepan of boiling salted water for 7-10 minutes until tender and then drain. Purée in a blender with the vegetable stock and ground cinnamon. Season to taste.

To make the cheese sauce, melt the butter in a saucepan and whisk in the flour to make a paste. Gently cook the paste for a minute over low heat before whisking in the milk a little at a time to combine. Cook the white sauce over a medium heat for 10-15 minutes before removing from the heat and stirring in the cheese.

(You can use store-bought cheese sauce, but heat it up before assembling your lasagne so that everything is at the same temperature.)

To assemble the lasagne, cover the bottom of a baking dish with a layer of pumpkin purée, top with cheese sauce and then lasagne sheets. Repeat until the dish is full. Finish with a layer of cheese sauce, sprinkle over some more cheese, crumble over the feta and top with a few sprigs of thyme. Bake for 30 minutes until bubbling and golden.

Recipe by Hannah Lewry, courtesy City Press iMagazine.

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