Each month we feature a recipe using local produce in season brought to you in collaboration with
The recipe of the month for August 2026 is
SPINACH & PUMPKIN LASAGNE
Ingredients: (4-6 portions)
Pumpkin Purée:
- 500g Pumpkin (peeled and cubed)
- 1 Small Onion (peeled & quartered)
- 1tbsp Smoked Paprika Powder
- 1tsp Olive Oil
Ricotta-Spinach Cream:
- 500g Ricotta
- 200g Cooked Spinach
- 50g Feta Cheese (crumbled)
- 1 Garlic Clove (grated)
- 40g Grana Padano (grated)
For Assembly:
- 500g Bechamel Sauce
- 400g Lasagne
- 150g Mozzarella (shredded)
- More Grana Padano
- Salt & Pepper (to taste)
Method:
- Start with the pumpkin purée. Place the pumpkin, onion, paprika, and olive oil in a baking dish. Season well and give it a mix. Bake at 180°c for about 30 minutes, or until the pumpkin is soft and lightly browned.
- Allow it to cool off, then blend it into a purée. You can use the pulse function and leave some bigger chunks, instead of a cream.
- For the ricotta-spinach cream, simply place the ricotta, spinach, feta, garlic clove and Grana Padano in a bowl and mix well with a spatula or fork. You should obtain a creamy texture.
- For assembly, place a thin layer of béchamel in your baking dish, followed by a layer of lasagne sheets. We are using them uncooked, which is totally fine as they will cook thoroughly in the oven. You can also boil them for a couple of minutes beforehand if you prefer. It will give a softer texture to the pasta and make it thicker. Both methods are fine.
- Add half of the ricotta mixture, followed by another layer of pasta.
- Add half of the pumpkin mixture and repeat the process.
- Add some more Grana Padano between layers.
- Finish with the rest of the béchamel, mozzarella, grated cheese and some freshly ground pepper.
- Bake in a preheated 180°c oven for 30-40 minutes until nice and bubbly.
- Let it rest on the kitchen top for 15 minutes before cutting.
- Serve immediately after plating.
Recipe courtesy of https://cheat.mt
