Roasted Pumpkin, Silverbeet, and Caramelised Onion Lasagna with Creamy Ricotta Sauce

Wholesome Winter Delight: Vegetable-Packed Roasted Pumpkin, Silverbeet, and Caramelised Onion Lasagna with Creamy Ricotta Sauce

As the crisp winter air settles in, our bodies crave nourishing meals that provide warmth and comfort. What better way to satisfy those cravings than with a hearty lasagna? But forget the traditional béchamel sauce and heavy meat fillings. Today, we’re introducing a healthier, vegetable-forward twist on the classic lasagna recipe. Join us as we explore the mouthwatering goodness of Roasted Pumpkin, Silverbeet, and Caramelised Onion Lasagna, generously layered with creamy ricotta sauce. Not only is this dish a winter winner, but it’s also an excellent way to boost your vegetable intake.

1. Vegetable Powerhouse:

If you’re looking for a dish that’s bursting with vegetables, this Roasted Pumpkin, Silverbeet, and Caramelised Onion Lasagna is the perfect choice. The combination of sweet roasted pumpkin, earthy silverbeet, and savoury caramelised onions creates a symphony of flavours that will leave your taste buds dancing with delight. Packed with essential vitamins, minerals, and dietary fibre, this lasagna offers a wholesome and satisfying meal that is sure to keep you nourished during the colder months.

2. Ricotta Magic:

Say goodbye to heavy béchamel sauce and hello to the luscious creaminess of ricotta. By substituting ricotta cheese for the traditional sauce, we reduce the overall fat content while maintaining a silky texture and rich flavour. Ricotta adds a subtle tang and a velvety smoothness to each layer of the lasagna, creating a delightful contrast to the roasted vegetables. It’s a healthier alternative that will still leave you with a wonderfully indulgent dining experience.

3. Perfect for Winter:

Winter calls for meals that warm us from the inside out, and this Roasted Pumpkin, Silverbeet, and Caramelised Onion Lasagna does just that. The combination of roasted pumpkin and caramelised onion infuses the dish with a comforting sweetness, while the earthy silverbeet brings a hearty and robust flavour profile. These winter vegetables lend themselves perfectly to a baked dish like lasagna, as the oven transforms them into tender morsels of deliciousness.

4. A Nutritional Powerhouse:

Eating your vegetables has never been more enticing. Beyond their remarkable taste, the vegetables in this lasagna are packed with essential nutrients. Pumpkin is a rich source of beta-carotene, which our bodies convert to vitamin A – a vital nutrient for eye health. Silverbeet, also known as Swiss chard, is loaded with vitamins K, A, and C, along with iron and magnesium. Combined with the goodness of caramelised onions and protein-packed ricotta cheese, this lasagna delivers a wholesome and balanced meal that fuels your body during the winter months.

When it comes to winter comfort food, it’s time to elevate your lasagna game. Embrace the vegetable-forward approach of Roasted Pumpkin, Silverbeet, and Caramelised Onion Lasagna with creamy ricotta sauce. This wholesome dish is not only delicious but also a nutrient-packed powerhouse that will warm you from the inside out. With its vibrant flavours and velvety texture this lasagna is the epitome of a perfect winter meal. So grab your apron and get ready to impress your family and friends with this delightful twist on a classic favourite.

Print Recipe

Roasted Pumpkin, Silverbeet, and Caramelized Onion Lasagna

Join us as we explore the mouthwatering goodness of Roasted Pumpkin, Silverbeet, and Caramelized Onion Lasagna, generously layered with creamy ricotta sauce. Not only is this dish a winter winner, but it's also an excellent way to boost your vegetable intake.

Course: Main Course

Keyword: dinner, italian, lasagna, lasagne

Servings: 6

Ingredients

Caramelised Onions & Silverbeet

• 2 large onions brown
• 2 tbs olive oil extra virgin
• 1 tsp sea salt flakes
• 1 tbs brown sugar
• 2 tbs red wine vinegar
• 1 bunch silverbeet Central white stalk removed, only green leaves

Roasted Pumpkin

• 1/2 butternut pumpkin
• olive oil extra virgin
• 1-2 tsp sea salt flakes
• 1/4 tsp black pepper cracked

Ricotta Sauce

• 250 g ricotta
• 1 cup water
• salt and pepper to taste

Lasagna ingredients

• 250 g dry egg lasagna sheets (I use Barilla)
• 1.5 cups mozzarella cheese grated

Instructions

Caramelised Onions & Silverbeet

• Peel the brown onions and cut them in half. Slice each onion half into thin, even strips.
• Place a large skillet or frying pan over medium heat. Add the olive oil and allow it to heat up for a minute or two until it shimmers.
• Carefully add the sliced onions to the heated pan. Stir them gently to coat them evenly with the olive oil. Spread the onions out in an even layer, allowing them to cook evenly.
• Reduce the heat to low and let the onions cook slowly. Stir them occasionally to prevent sticking and ensure even caramelisation. This process may take around 30-40 minutes, as slow cooking allows the natural sugars in the onions to caramelise and develop their rich flavour.
• After the onions have softened and turned a pale golden colour, sprinkle the sea salt flakes and brown sugar over the onions. The salt helps to draw out moisture from the onions, aiding in the caramelisation process, while the sugar adds sweetness.
• Stir the onions well to evenly distribute the salt and sugar. Cook the onions for an additional 10-15 minutes, or until they reach your desired level of caramelisation. Remember to adjust the heat as necessary to prevent burning.
• Pour the red wine vinegar over the caramelised onions and stir to combine.
• Allow the onions to cook for another 2-3 minutes, stirring occasionally to ensure the vinegar is well incorporated. Taste and adjust the seasoning if needed. Just before you remove the pan from the heat, add silverbeet leaves on top of the onion and replace the lid for 2-3 mins to let them wilt slightly from the heat. Once wilted, set aside.

Roasted Pumpkin - this can be done concurrently with onions

• Start by preheating your oven to 180C fan-forced.
• Scoop out the seeds from your half pumpkin and discard them. Peel the pumpkin using a sharp knife or a vegetable peeler. Once peeled, cut the pumpkin into slices about 1/2-1 cm thick. You can make the slices smaller or larger depending on your preference, but try to keep them relatively even for consistent cooking.
• Place the pumpkin slices on an oven tray lined with baking paper. Drizzle the slices with extra virgin olive oil, ensuring they are coated evenly. Sprinkle sea salt flakes and freshly ground black pepper over the pumpkin slices to season them to taste. Gently toss the pumpkin slices on the baking sheet to ensure they are well coated with the oil, salt, and pepper.
• Roast the pumpkin for approximately 20-25 minutes, or until the slices are golden brown and tender when pierced with a fork.
• Remove from oven and set aside.

Ricotta Sauce

• Combine ricotta sauce ingredients in a bowl until you have a smooth, runny sauce. Alternatively, blitz in a blender. Add extra water if needed. Set aside.

Assembling the lasagna

• Preheat oven to 180C fan-forced.
• Start by spreading a thin layer of the ricotta sauce at the bottom of a baking dish. Place a layer of lasagna sheets on top of the sauce, covering the bottom of the dish.

  Add a layer of roasted pumpkin slices, distributing them evenly across the lasagna sheets. Next, add a layer of wilted silverbeet, followed by a layer of caramelised onions.

  Spoon some of the ricotta sauce over the vegetable layers, spreading it out to cover them.

  Repeat the layering process, adding another layer of lasagna sheets, pumpkin slices, silverbeet, onions, and ricotta sauce. Continue layering until all the ingredients are used, ending with a layer of lasagna sheets on top. Pour 1/2 water over the top then sprinkle grated mozzarella cheese evenly over the top.

  Place the assembled lasagna in the preheated oven and bake it for around 30-35 minutes. The lasagna is ready when the cheese is melted and golden, and the lasagna sheets are cooked through.

  Once the lasagna is cooked, remove it from the oven and allow it to rest for a few minutes before serving. This will make it easier to slice and serve.

  Enjoy!